3 #GBBO Baking Disasters Fixed with SCIENCE! | Shed Science
Sally Le Page
Oct 26, 2016 07:30
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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:
https://www.youtube.com/playlist?list=PLB645FBDA305D09EB
Big thanks to Alex, Ashley and Aidan from Innovia Technology (http://innoviatech.com) for advising me on some of the science in this video. They're tweeting even more cooking chemistry facts at http://twitter.com/innovia_tech
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