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As we're now past the halfway point of this season of *The Great British Bake Off*, things are getting even more exciting and intense! This week's theme was all about "autumn," and it was fascinating to see how each contestant interpreted the essence of this season through their bakes.
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One of the highlights for me was Nelly's entry. She wore an absolutely stunning autumn-inspired headpiece that caught everyone's attention. When she was meticulously cutting out her intricate owl shapes, she joked about how owls are nocturnal, just like her. I can relate to that—there’s something magical about staying up late, especially during autumn when the nights grow longer and the air feels crisp.
Nelly crafted a traditional Slovakian pie called *Jabikové Pité*. Coming from a Slovakian background myself, I couldn’t help but notice the distinct use of poppy seeds—a staple in our cuisine. I’ve actually added a similar recipe to my collection before; it’s a delightful combination of apples and poppy seeds from *Relaxed Recipes*. Nelly mentioned that her traditional pastry included baking powder, which made it challenging to manage its thickness. Interestingly, the photo of her pie reminded me of a similar dish I’d seen earlier—here’s a reference image:
For those interested, there’s an insightful article on *The Kitchn* that explains how adding baking powder can make a crust both tender and flaky. Jessie Sheehan, who wrote the piece, credits Rose Levy Beranbaum’s *The Pie and Pastry Bible* for popularizing this technique.
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Gill opted for a margarine and lard crust, reminiscent of her mother’s classic blackberry and apple pie. Dylan experimented with a laminated rough puff pastry for his apple and cider creation, while Illiyin created a blueberry, ginger, and pear pie. Christiaan presented a pumpkin and quince pie, and Sumayah made a striking beetroot custard cake with dried beetroot and spinach powder in her crust—it looked absolutely gorgeous.
I found it intriguing that some contestants chose shortcrust pastry, which isn’t typically associated with the flaky American-style pies I’m used to. For us in the U.S., pie often implies a flaky, buttery crust or perhaps a crumb crust. The shapes differ too—American pies tend to have sloped edges compared to the vertical sides common in the UK. Is the presence of a top crust the defining characteristic of UK pies? I’m still trying to wrap my head around that.
Most of the bakers produced visually stunning pies, though a few struggled with timing, resulting in over- or undercooked crusts. I thought Dylan might pull off his rough puff pastry, but it didn’t quite meet expectations. Nelly’s filling was particularly unique, especially since I recently bought a pound of poppy seeds, only to discover I already had another pound stashed away!
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The technical challenge this week involved creating sticky vegan parkin cut into 16 squares within 1.5 hours. Gill correctly anticipated the challenge but forgot to include baking powder in her ingredients—a rookie mistake! Judging placed Gill last, followed by Sumayah in third, Georgie in second, and Illiyin in first.
It’s always tough when bakers don’t know exactly what the final product should look or taste like, but even when they do, things don’t always go as planned. Despite her struggles, Gill was optimistic, saying she couldn’t do worse than the previous week—and she didn’t!
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For the showstopper challenge, the task was to create an autumnal festival cake featuring vegetables within four hours. Dylan had a minor disaster when he accidentally dropped one of his freshly baked layers on the way to the freezer. Thankfully, he had leftover batter in the fridge, so he managed to salvage the situation.
Sumayah’s autumn leaves cake was nothing short of breathtaking. Her cake featured two different layers—one with beetroot, ginger, and walnuts, the other with parsnips and flaked almonds. Paul praised it as the best cake he’d ever tasted, and Prue exclaimed, “You’re one hell of a baker!†Christiaan, Gill, and Illiyin also received positive feedback. Georgie’s cake was noted for being dense but flavorful, while Nelly’s creation, though beautifully designed, was criticized for having too many competing flavors. Dylan’s monochrome cake, featuring beetroot, orange, and cardamom with cream cheese frosting, was deemed messy but visually striking. His white chocolate peacock topping was particularly eye-catching.
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In terms of presentation, Sumayah truly shone, especially given her young age. I doubt I could have pulled off something so intricate at 19—I was lucky to avoid burning toast back then! Dylan handled his setback admirably, calmly remaking the layer despite the pressure of the clock. His monochrome concept was sophisticated, though smoother execution would have elevated it further.
Sadly, my favorite baker, Nelly, was eliminated this week. Her positivity and determination are truly inspiring. Her parting words were touching—she emphasized enjoying the process rather than focusing solely on winning. She left a piece of herself behind at the tent, and I hope she continues to pursue her passion for baking. I’ve already encouraged her to write a cookbook—her fans would adore it!
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The results came in, and Sumayah was crowned Star Baker. While I’m heartbroken to see Nelly go, her journey has been unforgettable. She’s definitely someone worth following on social media. Farewell, Nelly—you’ve brought warmth and joy to everyone you met!
1. Dicalcium Phosphate DCP 18% - Feed Grade Specification
DCP is the feed preparation of raw materials, Animal right to supplement calcium needs. Coarse its products more applicable to the preparation hens, ducks feed, concentrate feed and premix.
DCP also known as calcium phosphate 2,Molecular Formula:CaHPO4·2H2O,Molecular weight:172.09,After drying with loose white powdery crystals or granules. Neutral products, the melting acid, water-soluble, hygroscopicity small, heated to 90℃ around gradually lose water of crystallization.
Feed grade DCP improving hybridization rate, pregnant rate and survive rate, enhancing livestock the capability of anti-plague and anti-disease, avoiding rickets, paralysis, diarrhea and soft shell, preventing pig,chicken from disordering feeding, helping growth,increasing the output of egg and meat.
2. Packaging Detail:
Normally in 25 kg PEPA bags or Kraft paper bags with PE liner
3. Storage:
Store in a well-closed container away from moisture.
4.Shelf Life:
2 years if sealed and store away from direct sun light.
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annual output is more than 50000 tons and have been exported to Russia,Japan, Korea,Malaysia, Vietnam,Philippines, India, Pakistan, Indoniesia,Egypt, South Africa,South America etc. and has gotten good reputation.
Dicalcium phospahte 18% /Dicalcium Phosphate DCP18% Feed Grade/dcp 18 for animal/Dicalcium Phosphate For Animal