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For their signature bake, the bakers were asked to bake a free form flavored loaf (not using a tin) in 3 + 1 ⁄ 4 hours. The technical challenge gave the bakers 3 + 1 ⁄ 2 hours to bake a Focaccia, using Paul Hollywood's recipe. The showstopper required the bakers to produce a 2 part display: a basket made of bread, then filled with 12 sweet ...
Once the cake is fully baked and has a few minutes to cool in the pan, it is flipped onto a plate so that the rhubarb and caramel sauce are on top. The same process is used for pineapple upside ...
For the first ever Italian week in Bake Off, the bakers were given 2 + 1 ⁄ 2 hours to make the required eighteen Sicilian Cannolis with three different types of fillings. This week's Italian technical challenge was set by Prue Leith, where the bakers were tasked to make the well-known, yet tricky, Pizza Margherita with a thin crispy base in 1 ...
For the first challenge, the bakers were given two hours to produce an elevated version of their signature loaf cake. For the technical challenge, set by Paul, the bakers were asked to bake a batch of eight perfectly symmetrical mini Battenberg cakes , consisting of a light sponge sandwiched in a silky buttercream, coated in apricot jam and ...
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The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.) Preheat oven to 325°.
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Piping dacquoise discs for mousse cake bases. A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. [2]
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