The Great British Baking Show ™
Baker:
Season:
Week:
Challenge Type:
Pina Colada Iced Buns
Tom describes: 'We have the pina colada finger buns, which are a pineapple gel with a coconut creme pat and then some rum icing on the top.' Tom acknowledges issues with the bread, asking if citric acid instead of salt would have an impact. He made a critical error by adding citric acid instead of salt to his dough, which affected yeast activation and bread texture.
Paul: 'I really like the flavor. I think the rum is a little too dominant. Bread is definitely tough.' Paul: 'Your bread is awful.' Paul confirms citric acid would 'Certainly slow it up. Activation of the yeast.' Prue: 'The flavors and that are beautiful, Stunning. But I'm really struggling with that bread.'
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