Channel: Sally Le Page

Category: Science & Technology

Tags: jam tartsshedglutengenoisespongefoamshortcrustrecipeoxfordbaking#gbboukcakegreat british bake offgbbocookingshed sciencefemaledoughchemistrybiologybuttery flaky crustcaramelle pagesallysucroseandrewpastrysally le pagesciencecrystallizationcrystallizesugar

Description: Are your tarts tough? Is your sponge solid? Does your caramel crystallise? It's the Great British Bake Off 2016 Final, so to celebrate, I delve into the science of gluten, egg foam and crystallisation so you can become a star baker with a bit of scientific know-how. Watch more Shed Science: youtube.com/playlist?list=PLB645FBDA305D09EB Big thanks to Alex, Ashley and Aidan from Innovia Technology (innoviatech.com) for advising me on some of the science in this video. They're tweeting even more cooking chemistry facts at twitter.com/innovia_tech Twitter: twitter.com/sallylepage Facebook: facebook.com/shedscience Instagram: instagram.com/sallylepage Website: sallylepage.co.uk Snapchat: sally.lepage