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  • (upbeat jazz music)

  • - Hello and welcome to "Baking Bad",

  • the show in which I, Jessica, girl who loves to bake,

  • attempts to try and convince my wife, Claudia,

  • who isn't such a fan,

  • that baking is actually really fun.

  • (sighs)

  • How's that working so far?

  • - I'm already been, complaining about it, haven't I?

  • I've already been like, ugh I don't even like baking.

  • - Genuinely haven't even started.

  • This episode marks that it's actually become a series.

  • (cheering)

  • 'Cause it was a one-off, and then it was a sequel,

  • are we in a series now or in a trilogy?

  • - A trilogy.

  • - Oh, so if we make one more, then it's a series?

  • - Well, I don't think that's gonna happen.

  • (laughter)

  • - Should we start with the ingredients?

  • - Yup.

  • - First things first,

  • you're going to line this with parchment paper.

  • - Okay.

  • - Thank you wife.

  • Oh, here.

  • (paper rustling)

  • And again, I'm going to be using the mixer of my dreams.

  • - No longer your dreams, my darling.

  • - Oh, the mixer of my reality.

  • - Yup.

  • There we go.

  • - We're gonna begin with two eggs.

  • Break them into your mixer if you have one

  • with the flat paddle or, if you don't, a bowl.

  • - What are you scratching your arm?

  • Is that a part of the baking?

  • - What?

  • - Add some skin cells to your eggs.

  • - No, we saw a cat yesterday and I'm allergic, all right?

  • - Yeah, but it's not hygienic. - Stop judging me.

  • - You're not gonna be doing that all night.

  • Did you see Nigella Lawson scratching her forearm?

  • - I wasn't near the bowl.

  • Leave me alone.

  • (eggs cracking)

  • And then, let's beat on a slow speed.

  • - I think it needs to be plugged in.

  • (mixer whirring)

  • (upbeat jazz music)

  • - All right, now it's done (laughs).

  • - And how can we tell?

  • - It should all be light

  • and the eggs should all be mixed together.

  • - Okay so one homogenous color.

  • - Blended together, yes.

  • One color and it should be pale.

  • - This is the other thing I didn't like about baking.

  • Constant referencing to a recipe.

  • - Well, you cook with recipes.

  • - No, but I think that type of cooking,

  • you can just like kind of--

  • - And a dash more of this

  • and a bit more of that. - Yeah,

  • and it's a bit like, you read it and then,

  • also what I like is you taste it like,

  • whilst you're doing it.

  • - You can stick your finger in this egg if you like,

  • but it's just egg.

  • - Yeah exactly, there's nothing really tasty

  • until it's out of the oven.

  • - Okay, next thing we need to do is add some brown sugar.

  • - This one, not actual sugar?

  • What is this?

  • Sukrin. - Yeah,

  • it's a sugar alternative.

  • Oh, I forgot to say, this entire thing is low FODMAP

  • because I follow a FODMAP diet, it's a whole thing.

  • Click the video in the card above

  • to explain what the hell that is

  • because we don't have the time.

  • We need one cup of the light brown sugar.

  • That's the big one here.

  • - How do you know which one it is?

  • - Which one what?

  • - Well there's three cups here.

  • - Oh no, it's this weird thing that Americans do.

  • They, instead of measuring they take cups.

  • - Oh yeah, it says, it says one cup.

  • So, one cup, that's a lot, that's a lot of sugar.

  • Well, I mean if it was just normal sugar.

  • How do you make sure it doesn't fall

  • and come out everywhere.

  • - [Jessica] Be neat.

  • All right, okay, that'll do.

  • (laughter)

  • I mean, it's less than one cup,

  • but you're right, it does seem like a lot.

  • - You know bubba, you can just like, open this and lift it

  • so that you got more space to pour things in each time.

  • - I forgot.

  • I remember that now, now that you've told me.

  • I think that's partly why it does that, doesn't it?

  • - That is the whole reason, yes.

  • - The whole reason.

  • (laughter)

  • - All right.

  • (mixer whirring)

  • So we've done one cup of brown sugar.

  • - Yeah.

  • - Now, we do one cup on regular, granulated sugar

  • slash sweetener because I don't use sugar.

  • Then we're gonna add a cup of vegetable oil.

  • - Do we need an actual cup of this?

  • - No, that may a bit excessive.

  • - How much do we need?

  • - Well--

  • - Half a cup? - Two thirds.

  • - Well, then let's use the smaller one.

  • - This one is a half cup.

  • - Okay. - Let's do a half cup.

  • - Well, let's do a half cup.

  • - Recipe is just changing as the video goes, it's fine.

  • - Yeah, it's 'cause you're baking with me

  • and I'm just like, yes, woo!

  • And in it goes.

  • - Lovely.

  • - And how much oil?

  • - One cup of oil.

  • - I feel it should come too, with like, theme music.

  • (upbeat jazz music)

  • This is literally just, pumpkin.

  • - This, yeah, so the great thing about this,

  • literally just pumpkin, nothing else added.

  • It's great.

  • - It's actually quite sweet as it is.

  • - And we're also, we're adding flour

  • and we're just kind of balancing things out.

  • - Yeah.

  • - It's fine, I promise it won't be too sweet.

  • She doesn't have that much of a sweet tooth.

  • (upbeat jazz music)

  • - That's not the placing to stop sounds though, is it?

  • - I wouldn't know.

  • (plop)

  • Some people are really into ASMR you know, and just.

  • (plop)

  • What does it sound like?

  • No, stop, I don't need that, we're dealing with food.

  • (upbeat jazz music)

  • (mixer whirring)

  • Oh, look at it!

  • It's all coming together.

  • (upbeat jazz music)

  • Okay, now we have done the wet ingredients.

  • We move on to the dry ingredients.

  • - I like how you go, "Now that we have done this

  • and we're do this, we will do this",

  • I'm like, I really don't feel like I'm doing much right now.

  • - Would you like to switch and you can do it?

  • - Yeah!

  • - Will that make you feel more involved?

  • - Exactly! - All right.

  • Switch places.

  • So we have, gluten free flour.

  • Baking soda and baking powder.

  • Salt, xanthan gum, nutmeg and cinnamon.

  • Change the bowl for that smaller bowl.

  • I know, it is hard.

  • And change the head for the whisk, that's in that other one.

  • (metal clanging)

  • - How do you take it out?

  • - Okay, push up and then turn

  • and then, yeah.

  • Why is it...

  • We need three and a half cups

  • of the gluten free, plain white flour.

  • (laughter)

  • - This is fun.

  • (laughter)

  • Ugh, I don't even like baking.

  • - Genuinely haven't even started.

  • - This is fun.

  • - Now you need a teaspoon of the baking powder.

  • - You can put the teaspoon in the thing.

  • Whoa! - Whoa, that's...

  • (laughter)

  • - I'm smiling.

  • - [Jessica] (laughs) At least you're having fun.

  • - Yeah because otherwise, normally what you do is

  • you just bake, I just watch, and then like,

  • you make me eat it and then I'm like,

  • "Yeah, it's nice but we could've done

  • this whole thing without me having to be involved."

  • (laughter)

  • Whereas now, when we eat it and it's like good,

  • I can be like, proud.

  • Or, I can, if it's bad, I can be like,

  • "Yeah next time you bake", you know?

  • - Okay, one teaspoon of the xanthan gum.

  • Half a teaspoon of salt.

  • One teaspoon of cinnamon.

  • And around a quarter of a teaspoon of nutmeg.

  • I will accept a third.

  • Now, you just whisk it all together.

  • - Is it gonna like, fly everywhere?

  • - Slow speed.

  • Slow.

  • (mixer whirring)

  • All right, do you feel like it's all blended together?

  • - No, I'm going to like, stir it around a bit.

  • (metal clanging)

  • And then I'll just do it once more.

  • (mixer whirring)

  • Oh, that's the wrong one.

  • (laughter)

  • (mixer whirring)

  • - Slow honey, slow.

  • Open it up.

  • (metal clangs)

  • (laughter)

  • - What?

  • - Just went everywhere (laughs).

  • All right, now we're gonna take the dry ingredient bowl off

  • and we're gonna put the wet ingredients back on

  • and begin adding the dry ingredients a bit at a time.

  • Yeah.

  • - Is that all right?

  • - Yeah.

  • Does it already taste good?

  • - It does actually.

  • There's nothing really tasty until it's out of the oven.

  • - Good!

  • - Whoa lady, I literally had it on the tip of my finger,

  • not my whole finger!

  • - All right, now, begin by adding

  • about a quarter of this into the wet.

  • All right, start slow and then gradually build up.

  • (mixer whirring)

  • (upbeat jazz music)

  • (music drowns out speaker)

  • - Yeah, it's more fun when you're the person doing it.

  • (upbeat jazz music)

  • - All right, add more of the dry.

  • Oh, it's already getting thicker.

  • (mixer whirring)

  • (laughter)

  • - Oh, add more!

  • We don't wanna over mix.

  • - Oh, why not?

  • - 'Cause then our eggs will split.

  • - Oh!

  • - It's a thing.

  • - Maybe if I go in this side--

  • - Yeah, you're less likely to tip it.

  • (mixer whirring)

  • Last bit.

  • (metal clanging)

  • (mixer whirring)

  • Honey.

  • I mean, that's flour enough for another two cookies.

  • - That's all right, look, I will put it in.

  • No it's not, that's such an exaggeration.

  • (laughter)

  • - You just put it the other side.