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Cherry Healey is learning how to serve a soggy pastry bottom when baking pies and tarts at home. She discovers that it is all about a pre-heated oven, a proper pie dish, rolling the pastry to the correct thickness and blind baking.
Gregg Wallace is in Stoke on Trent, at an enormous cherry bakewell factory where they produce 250,000 little tarts every day. He follows the production of cherry bakewells, from the arrival of 27 tonnes of flour right through to dispatch. Along the way, he learns what makes a shortcrust pastry ‘short’ and discovers the simple way they ensure every cherry is precisely placed. They employ a team of 12 who carefully pop each one on top by hand.
Inside The Factory | Series 5 Episode 1 | BBC