Hello, I'm Mr. Balam.

Thanks for choosing this lesson.

Today's lesson is about making Chelsea buns.

Let's get started.

So what are we going to learn? Well, by the end of today's lesson, you are gonna be using your food skills to make delicious Chelsea buns.

But there's a few key words I want to go through first of all before we start my lesson.

And the first key word is Chelsea buns itself.

And these are a sweet bun dough, and they're rolled up with a mixture of dried fruit, sugar and spices.

They're delicious.

The next one is kneading, and that's a process of pulling, folding and stretching dough.

And we're gonna explain a little bit about why that's really important when you're making a bread dough.

The next word is heat transfer, and that's the exchange of heat between two objects.

The other key word is gluten, and that's a protein mainly found in flour, milled from wheat.

And the last one is success criteria.

And these are descriptions of, what a good one looks like in order for it to be considered to be successful.

Okay, so let's get started with the first part of the lesson, which is all around recipe science.

Now Chelsea buns date back quite a long time about the 18th century and they were created in the Chelsea area of London, hence their name, in the Chelsea Bun House.

And it was also really well known for other things like hot cross buns too.

And it had lots of guests including royalty.

And hot cross buns, as I briefly mentioned, are sweet bun dough, and their rolled up with a mixture of dried fruit, sugar and spices.

And they're cut to give that distinctive spiral shape.

You can see them on the screen here.

And sometimes the buns are glazed or they have icing on top too.

Now Chelsea buns are made from some really basic ingredients.

So the first one is strong flour.

Now why do you think strong flour is used? I'll give you a few moments just to have a think.

Yes, that's right.

Well, this type of flour, strong flour, is high in protein called gluten, and it's needed to make really successful bread-like doughs.

So well done if you've got that correct.

And there are other types of flour as well, but often they have less protein so they're not so successful in making bread doughs.

And when the flour is mixed with liquid and kneaded, which we're going to cover a bit later, the gluten forms stretchy networks, and these networks trap the carbon dioxide, the gas, which is made by the yeast, and it helps the bread to rise.

And then when the bread is baked, these networks form the structure of the bread.

So let's have a quick check for understanding, shall we? So true or false? Any type of flour can be used to make a bread dough.

Is that true or false? Yes, that's right.

And why is that? Well, any type of flour can be used, but strong flour is recommended because it's higher in protein.

Do you remember the gluten? And that helps to trap the gas and helps to form the structure when the dough is baked.

Brilliant, well done.

So also we're going to be using sugar as well.

Now why do you think you add sugar to this recipe? Well sugar is the food for the yeast, and that helps it produce carbon dioxide and also add sweetness to the dough and also helps the dough go brown when it's baked.

We're also gonna add salt.

Now why do you think we add salt? Well salts added to give flavour to the dough and it also helps to control the yeast so it doesn't grow too fast, and it also helps to strengthen the gluten.

So it's actually quite important to add a little bit of salt, but not too much.

We're also going to be using yeast, which I've mentioned already.

Now, why do you think we're gonna use yeast in this dough? Well, yes, that's right.

I mean, first of all, yeast is a microorganism and when mixed with sugar and liquid, which we're going to do in this dough.

And given warmth and a bit of time, it produces the carbon dioxide, the gas, and the gas from the yeast gets trapped in the dough, which is from the elastic network made by the gluten and it helps the bread to rise.

We're also gonna be using milk.

Now, why do you think we are using milk? Well the milk adds liquid, and it helps to keep everything together.

It helps to form the dough and it also makes the dough softer and gives it a slightly richer flavour too.

And the milk has an important job too, so the warm milk helps to activate the yeast.

So let's have a quick check, shall we? Which gas does the yeast produce? A, B, or C? Yes, that's right.

It's B, isn't it? It's carbon dioxide.

Well done.

Now what food skill is being shown here, and why do you think we're doing this? Why do you think they're actually using this food skill on this dough? Well, the food skill being shown is kneading.

Well, after all the ingredients are being mixed together, the dough is kneaded and kneading is a process of pulling, folding and stretching the dough.

And it's really important when you're making yeast based doughs.

And during the kneading, the protein, the gluten, it starts to stretch and link together into elastic networks, which are really important.

And kneading makes the network strong, allowing the dough to trap the gas bubbles, the carbon dioxide, remember produced by the yeast, helping the dough to rise during rising and baking.

Now, traditionally the dough is left to rise and during this time the yeast produces the carbon dioxide, the gas expanding the dough, making it rise.

But in this recipe, we are gonna skip this step.

Now the reason for this is that we're assuming that you might have only a 50, 60 minute lesson.

So this is a way in which we can make this type of dough in a shorter space of time.

So how does this work? Well, the rising happens during the first few minutes of the dough being placed in the cold oven and then the oven being switched on.

And the heat from the oven makes the gas bubbles expand, making the dough rise more.

And during this time, the yeast dies due to the heat and the gluten and the flour set and form the shape of the bread dough.

Now Chelsea buns also include a filling which includes these types of ingredients.

So it will have butter, for example, sugar and also dried fruit.

Now why do you think these three ingredients are used? Well, yes, they're traditional in a Chelsea bun, but what might be the kind of food science explanation of using these? Well, the butter is used 'cause it helps the fruit, the sugar, and the cinnamon stick to the dough.

So it's a very practical thing, adding this melted butter.

And when baked the butter melts, and it makes the dough nice and moist and soft.

And the sugar, well, this also melts, and it caramelises in the oven.

Basically it turns brown and converts to a caramel, that's really tasty.

And the third part is the dried fruit, and the dried fruit such as sultanas for example.

Or you could use raisins or currants.

These soak up some of the butter and also some of the sugar, becoming more juicy.

And this adds a bit of texture as well.

We're also going to be using cinnamon, which I've already mentioned, and also mixed peel.

Sometimes people don't add this, but I think it's a really good addition.

Now why do you think these are used? Well, the cinnamon is used because it gives a really nice warm, spicy odour and flavour to the buns.

And the mixed peel, which is candied orange and lemon peel, which is preserved in sugar adds a fruity citrus odour and flavour too, as well as a little bit of texture.

Now we talked about heat transfer at the very beginning and there are three forms of heat transfer during cooking.

Can you name them? Well, the first one is conduction, the second one is convection, and the third one is radiation.

And I think by looking at the photos here, gives you a bit of a clue on what's going on.

So let's have a quick look at conduction first of all.

And we really wanna look at how the heat is transferred.

So conduction, how do you think that works? So for conduction, the heat moves through direct contacts.

So for example, the heat moves through the frying pan into the food or the wok like you can see here.

So it's a direct form of heat transfer.

And convection.

Well convection, this means that heat moves through liquids or gases, for example, such as hot air in an oven or through boiling water.

And for radiation, this is where the heat is transferred by infrared waves which hit the food directly and toast or cook the surface of the food.

So these are the three forms of heat transfer.

Now the Chelsea buns are baked in an oven via convection, and that's the circulation of hot air in the oven.

So the heat is transferred via the air.

And you can see on the diagram here, that air is being circulated around the oven is being heated up and it circulates and then touches the food.

But also in this recipe there's another form of heat transfer being used.

So the hot air is transferred to the buns by also touching the metal tin or the tray for example.

So as well as on the surface of the buns.

And this is known as conduction.

So the Chelsea buns cook via convection and by conduction.

Okay, so I've got a little task for you here, and what I want you to do is to match the ingredients or cooking technique to the food science tip.

Good luck.

Pause the video and we'll come back very shortly to see how you've got on.

Okay, so how did you do? Let's have a quick check together, shall we? So the first one, strong flour.

Well, that's right, that's high in protein, gluten, which helps to trap the carbon dioxide.

How about the next one? Yeast.

Yes, well done.

That's great.

So this produces the carbon dioxide, which helps the dough to rise.

Third one? Yep, the milk.

Well done.

That helps to keep everything together.

We mix everything together with this and it helps to make a really nice soft dough.

And the next one, butter.

Yes, that helps the fruit, the sugar and the cinnamon stick to the dough.

It's really practical.

And do you remember it also makes the dough nice and moist and soft too.

Kneading? Yes, that's where the gluten starts to stretch and form elastic networks.

And the very last one then baking, that's the heat is transferred via convection and conduction.

Well, if you've got all those correct, well done to you.

That's great work.

So let's move on to the second part of the lesson now, which is all around making and evaluating your Chelsea buns.

So when evaluating what we make, there are a number of factors that can be judged.

And success criteria are descriptions of basically what a good one looks like in order for it to be considered successful.

So successful criteria may include the following types of things.

So it might be how you work.

So that could be things around correct measurements in the use of food skills or perhaps different sensory attributes.

So the appearance and the taste of the food.

Or perhaps it's the cost.

So it mustn't cost more than 80p per portion, for example.

Or perhaps nutrition.

So it has to be high in fibre, at least six grammes per 100 grammes of food product.

So using success criteria helps us to ensure that the food or dish is of a consistently high quality, and it also helps us to look for improvements too.

So for example, when we are looking at Chelsea buns, some success criteria could include the following.

So it might be that the ingredients have been weighed accurately.

Now why would that be important? Or if they weren't weighed accurately, the dough wouldn't really work that well.

It might be too soft, too sticky, for example.

Or you might have too much butter coming out the side of the Chelsea buns, so it wouldn't be very good, so it wouldn't be successful.

The other one is not over mixing the dough or perhaps having the dough too dry or sticky like I mentioned.

Or perhaps the dough should be kneaded for 10 minutes if you don't knead it enough that gluten doesn't develop so the bread won't rise properly.

Or perhaps the dough being rolled out to the right shape.

So you get the same size consistent Chelsea buns.

Perhaps the sultanas, the sugar and the cinnamon are evenly sprinkled over the surface of the dough.

Otherwise some person might get all of the sugar in one bun and somebody might not get anything in their bun.

So it's about consistency again.

Or perhaps it's about the dough being cut into eight even sized pieces.

And that's important so everybody gets the same amount, but also it's important then that the dough bakes at the same time.

You don't want some of the Chelsea buns being undercooked and some overcooked for example.

So these are all important about what a good one looks like.

Also the doughs are arranged in a nice flower shape, that might be an important success criteria at the end, like you can see on the screen here.

Or perhaps the Chelsea bonds are well risen and golden brown.

So they can use that to help us with the success criteria too.

So I want you to think now about how these success criteria could be used and how they would help you.

So let's have a quick check for understanding true or false.

Success criteria are descriptions of what a good one looks like, in order for it to be considered successful.

Is that true or false? Yes, that's true, isn't it? And why is that? Well, using success criteria shows what a good one looks like, and it helps to ensure that the food or the dish is made of consistently high quality, but also gives us some improvements for the future too.

Well done.

So when we're making our Chelsea buns, we're gonna be using a number of food skills and one of them is measuring.

I know we do lots of measuring, but it's really important.

So we're going to be using weighing scales, a measuring jug, and also measuring spoons.

So what tips or advice might you give somebody about accurate measuring? Well, let's start with the weighing scales.

Or for example, you could say to them, make sure it says zero before you start.

I know that sounds simple, but some people don't do that.

And it's absolutely essential that you weigh things accurately like it says in the recipe.

So always check your recipe carefully.

How about the measuring jug? Yes, measure on a flat surface, it sounds, again, very simple, but some people hold the measuring jug up in the air, and as they're doing that, you can't actually tell how much is in the jug.

It moves around.

And yes, measuring spoons, we need to make sure we use the correct size spoon.

So five, 10 or 15 millilitres, for example.

And also the recipe might state levelled or perhaps heaped.

So check the recipe again.

Another food skill we're going to use is mixing, and we're gonna be using mixing to bring the dough together.

You can see here in the image on the screen.

And then we're going to bring that dough together, and you can see the final dough here.

So we've got our final dough, but what would you do if it was too sticky or dry? Well, if the dough was too sticky, you could add a little bit of flour.

And I suggest that you use a spoon to add the flour.

It just means you can control how much you add.

Otherwise, sometimes I've seen people trying to take the flour out of a bag and the whole bag falls into the bowl, which isn't very good.

And if the dough is too dry, again, you could add a little bit of milk.

again, using a spoon.

It's all about control, being precise and accurate when you're cooking.

And another tip is to roll the dough around the bowl to remove any flour or other bits of dough, so the bowl actually looks fairly clean.

and therefore you've got a nice soft dough.

The really important food skill, which we've already talked about today, is kneading.

And we need to knead our dough for about 10 minutes.

It sounds like a long time, but it's a really important thing to do to make sure we get that gluten really well developed.

So remember, kneading is the process of pulling, folding and stretching that dough.

And after 10 minutes, and we knead the dough until it was smooth and elastic and the protein, the gluten stretches and links together.

You can see here, you can see the difference in the photos of the two doughs.

The one on the left is quite rough, but after kneading the dough you can see it's much more smooth and elastic.

So how long should we knead the dough? A, B, or C? Yes, that's right.

10 minutes.

Well done.

So another food skill we're going to use is rolling out.

Sounds simple, but lots of people can get this wrong.

So what tips would you give somebody about rolling out a dough? Well, here's some suggestions.

So one of them could be just sprinkle a little bit of flour on the rolling pin and on the work surface too, not too much because you could make the dough even drier.

So it's really important just to add a little bit.

You might have a flower dredger at school or perhaps just taking some flour, using a spoon from the bag, but only a little bit.

Again, you don't wanna make the dough too dry.

Also, when you're rolling out the dough, roll it in one direction, perhaps away from yourself, and then turn the dough 90 degrees and roll again.

Don't just roll all over the place because you want to make sure it's an even shape, an even dough that you roll out.

And then when you roll, you wanna make sure you get the right size shape as well.

The other food skills we're gonna be using is brushing and sprinkling.

So we're going to brush the melted butter over the dough and then we're gonna sprinkle over the sultanas remember nice even spread.

And then we're going to sprinkle on the sugar.

And then lastly, we're going to sprinkle over the cinnamon.

And as you can see, it's really important to make sure everything is evenly sprinkled over the dough.

And this is all to make sure all the ingredients are evenly distributed over the dough.

So we're also going to be using the food skills of rolling up and cutting.

So we're going to roll up the dough, first of all, a bit like a Swiss roll.

So here's the dough actually rolled up, and then we're going to cut the dough into eight.

So to make even pieces, you cut the dough in half.

Then each of those halfs in half, again, you've got four quarters then.

And then cut each of those quarters, in half too, and then you've got eight pieces and they should be of an even size.

We're also going to be arranging the dough as well, and that's important because we want it to look good as well.

So again, to arrange the dough pieces in this petal shape, either in a baking tin or a foil dish.

You can see here on the screen.

So what we do is we put one in the middle, first of all, so that's one piece, and then the other seven we put round the edge.

And the dough pieces can touch each other.

That's absolutely fine.

It's a really good characteristic for great Chelsea bun.

We're also going to be using the oven.

So we need to place the tray or the foil dish into a cold oven.

Do you remember? This is a quick way of making this Chelsea bun recipe.

Then we're gonna shut the door and we're gonna turn the oven up to its maximum heat.

And then we're gonna bake them for around about 20 minutes until they're risen and golden brown.

And as always, we should wear oven gloves when we're putting food into the oven or taking food outta the oven.

Okay, so now I want you to go and make your Chelsea buns, but before you do that, I want to make sure you are ready to cook.

So we need to be hygienic.

So things like tying up any long hair, removing jumpers, washing hands, and of course wearing an apron too.

And I want to make sure you get your ingredients and your equipment ready.

And when you've done that, you can start to prep and cook.

So as you do this, I want to make sure that you are safe and hygienic.

I also want you to think about using your food skills precisely and accurately.

I also, I want you to work independently.

That's really important.

The recipes you're going to do now are gonna get a little bit more complicated.

So we need to focus on this, and be independent when we're cooking.

And lastly, I want you to look at how the dough changes when you are making it and baking it.

And just to recall some of the food science aspects that we've discussed earlier.

So here are the ingredients and equipment you need.

You might want to pause the video now while you go and get these ready.

And here's the first part of the recipe, and here's the second part of the recipe.

So good luck to you.

Remember, pause the video, go make them.

I'm sure you're gonna really enjoy it, and we'll come back very soon to see how you've got on.

Good luck.

Okay, so how'd you get on? Did you enjoy that? I bet the Chelsea bun smell absolutely gorgeous, don't they? So let's just go through the step that we've taken to see how you were successful.

So the first one is that we should have lined our baking tray or our foil tray.

And this is just to help us get the Chelsea buns outta the tray much more easily at the end.

Then we would've sifted the flour and salt, then we would've added the sugar, and then we'd have rubbed in a little bit of butter into that flour mix.

We'd have then stirred in the dried yeast.

We'd have then warmed the milk and poured this into the flour.

We'd have then mixed everything into a nice soft dough and kneaded it for 10 minutes.

Then we would've rolled this out into a square on a floured surface.

Do you remember those top tips we talked about? Then we would've melted the butter or the baking block and brushed this over the dough.

Then we would've sprinkled the sultana, sugar and cinnamon over the dough.

And you may have used mixed peel too.

Then we'd have rolled everything up and then cut it into eight even sized pieces.

We would've arranged these in our tray or foil dish, and then we would've placed them in a cold oven and turned up the heat to its maximum, and then baked them for about 15 to 20 minutes until golden brown.

Brilliant, well done.

I hope you enjoyed making those.

It's a great recipe.

Okay, so let's evaluate how you got on.

So based on the following success criteria, evaluate how you performed.

So look at the success criteria to the left, and then think about your performance in your cooking.

So good luck to you.

Remember to pause the video, and we'll come back very soon to see how you got on.

Okay, well, I'm sure you did really well.

So we're going to look at an example because your performance would be different from mine, and other pupils in the class, for example.

So the first one, ingredients weighed accurately.

How did you do? Well yes, I'm gonna say that actually I did weigh them accurately.

I was really precise when I was making this.

And the next one, well, I added a little bit of flour 'cause the dough was a little bit sticky, but I think I added a bit too much milk.

So next time I need to make sure I follow the recipe much better.

The next one, well, I kneaded it until it was smooth and elastic.

So I kneaded it for 10 minutes.

I made sure of that by checking the clock in the classroom.

When I rolled it out, it was more of an oval than a square, so definitely I need to improve that next time.

So I need to think about my rolling out skills.

The next one, well yes, some parts had more than others, so again, I could improve that next time.

I need to make sure I sprinkle the ingredients more evenly over the surface of the bread dough.

And then when I was cutting, well unfortunately some were a bit bigger than others, so I need to be more precise.

And that would mean then that some of them were a bit under baked and some were over baked because they were different sizes.

The next one.

Yes, I arranged 'em in a flower, so I feel quite good about that.

But some of them were a bit bigger than others, so maybe the flower did look a little bit odd.

And very lastly, well yes, they were well risen, but they were quite dark.

I think I left them in the oven a bit too long.

So what you can see here, is like going through the success criteria and thinking about how you worked and being honest.

You can congratulate yourself for doing a good job, but also you can think about how you could improve next time and what you could do to make it better.

Brilliant, well done.

Well, I really hope you enjoyed this lesson today about making Chelsea buns.

We've learned so much, haven't we? Let's have a quick summary of what we've learned.

Well, the first thing is that Chelsea buns were created by the Chelsea Bun House in the 18th century.

And strong flour is used as its high in protein.

Remember the protein's called gluten, which is kneaded to make bread like doughs.

And kneading makes the protein, the gluten start to stretch, allowing the dough to trap the carbon dioxide, the gas bubbles produced by the yeast, helping the dough to rise.

We also looked at there are three different forms of heat transfer during cooking.

So those were conduction, convection, and radiation.

And remember the Chelsea buns uses conduction and convection.

We also looked at success criteria, which are descriptions of what a good one looks like in order for it to be considered successful.

Do you remember we looked at this about our own Chelsea buns and how we worked, your performance.

And lastly, we used lots of different food skills.

And these included things like measuring, mixing, kneading, rolling out, brushing, sprinkling, cutting, and using the oven to bake as well.

Brilliant.

Well, I hope you've really enjoyed today's lesson and I hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.