Malaysian Institute of Baking MIB 3 months short course – Certificate in Baking

Posted by vivien | Kuala Lumpur and Selangor | Monday 29 June 2015 1:17 am
1,356 Total Views

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I took a 9-weeks (18 session – Saturday and Sunday) Baking course in Malaysian Institute of Baking MIB early this year. If you can spare 9-weeks of consecutive Sat/Sun, do go for this baking course which has attendees as young as high school graduates to as elder as retirees, and cost only RM2,988

Have it not because of the schedule not really suitable for me, i would have taken the second part of the course which is “Advanced Certificate in Baking”, also for the same duration of 9-weeks course, for RM3,088

Above is the course schedule

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first day of class, and we were given a big tupperware to bring back our baking loot, 2 booklets, 1 apron and a recyclable carry-on bag

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bread class, each group measuring out our own sponge mixture – flour + water + yeast left overnight in fridge, which will be mix with more flour etc. Using sponge is said to make the final bread product have better taste (similar to usage of levain in sourdough), texture/structure, volume. It also shorten the final rising time of the bread

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mixing dough

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Our group has 2 assistants who teach us during practical session. All of them are current MIB students.

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4 students in our group, me included, each of us shaping our own bread dough

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lunch is served, Saturday lunches are mostly pizza like above, there are piping hot and i had many of it.

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nice when hot before the cheese hardens

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eating while Mr Don our tutorial teacher and also our lead teacher in practical session. Here he is teaching us how to braid dough

 

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doing braiding, can be made with 3 or more bread strands, it is not easy to roll uniformly-shaped long bread strand for making bread-braid

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all our sandwich loaf out of oven

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the breads for our group! So much bread

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My bread from just 1 class, was having so much bread every week, then it was pastry overload, then last module is cakes every week

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My favourite wholemeal bread recipe, really nice, although it is quite a commercial recipe using bread improver

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chocolate bread dough

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practising 5-strand-braid

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Misc bread: sausage, red bean, coconut etc

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us “washing” flour mixture to find out the protein/gluten percentage of flour. 100g of dry flour gets 39g gluten above, dividing by 3 meaning the flour has 13% protein/gluten

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chocolate swirl bread & braid-bread

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misc bread presentation

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each bringing our own bread loot back

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doughnuts!

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our other chef instructor frying the doughnut for all of us

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decorating donuts

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our creations

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our group’s bread: german muesli and carrot bread

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Bread overload for those few weeks

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the curry puff filling is really nice, the curry puff skin is really nice as well, but not so healthy as it is made with shortening, prefer if it is butter, but then it won’t be as crispy. The kaya filling is too sweet

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our curry puff and kaya puff

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this is how much each of us gets after the class, so many, but that’s is also i think one of our group member not wanting to take back so many of the puff on this particular class

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pie and tart making

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blueberry tart

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lattice style

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Viennese cookie

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so much, the below is Florentine

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i think this is almond tart

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cream puff, each of us get 2 boxes

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chocolate cookie, i find this is just ok

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whole classes’ cookie waiting to be put into the oven

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rolling puff pastry

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making vol au vent

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apple pie bottom right, the rest are sausage roll, tuna puff etc

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Our palmier on the left didn’t look so good, made using leftover scraps of puff pastry dough

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i think that’s fruit cake at the back

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glycerine, the recipes here are mostly industrial style, as in how to make the cake moist, last longer, soft, cost effective etc etc like those sell in shop. Some may complain the recipes aren’t nice enough etc, using the best, butter instead of shortening etc, but i am okayed with the recipes here, we are mainly here to be introduced on how to make various pastries, we can of course make our own substitution removing artificial additives to make them more homey and natural.

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lunch: pizza and garlic bread

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i think this is butter cake, i find the butter is too light, chiffon-like, prefer slightly heavier butter cake

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our loots of the day

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cake overload for few weeks, the almond sugee cake is really nice

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measuring S.G. Specific gravity

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Our cake is too crumbly, as the SG is probably too light from beating too long

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cherry jam for black forest cake

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assembling black forest cake

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piping whipped cream on outer, and filling the inner part with chocolate ganache

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Chef Don demonstrating how to assemble a black forest cake

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putting on chocolate rice

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making chocolate decor for cake

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chocolate decoration for side of cake

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chiffon

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chocolate cake

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chocolate mousse with chocolate decor made earlier on the side

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i think this is chocolate beetroot cake

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cream cheese frosting

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chocolate walnut cake

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making carrot decoration

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carrot cake

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my chocolate cake

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chocolate cupcakes

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almond tuile, it get soft too fast though, i have another recipe which is better than this :)

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making baguette!

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proofing baguette

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making baguette the old fashion way and the better way, instead of those industrial baguette pan

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making slashes

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french country bread

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making swan choux pastry

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i am gifted a piping tip! the perfect size for making choux pastry

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ideal top and bottom heat for baking baguette

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nice baguette made the old fashion way

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top with oven dried tomato, yum

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ideal temp for choux pastry/cream puff

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later baking stage of choux pastry

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components of swan cream puff, head and neck on bottom left, tail of right, top roundish is for making basket shaped cream puff

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other course available

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Go try

Facebook: Malaysian Institute of Baking


 

Choong Kee Kampar Claypot Rice, SS22/25, Petaling Jaya

Posted by vivien | Kuala Lumpur and Selangor | Sunday 21 June 2015 8:06 pm
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2,945 Total Views

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This could be my favourite claypot chicken rice, the rice grain is good without being mushy or hard, there is no overwhelming soy sauce, just enough of sauce to have some of the rice still looking white, and only chicken thigh/drumstick meat used, very nice!

Was craving for some of their steamed soup, but it ran out while we were there during a weekday evening ):

Address: Choong Kee Kampar Claypot chicken rice

80, Jalan SS22/25, Damansara Jaya, 47400 P.J. Selangor

Telephone: 017-871 7739

Closed on Wednesday

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Vkeong

Malaysian Food Diary


 

My favourite Durian desserts: Eat Me in Bangsar & The Humble Pie Co in PJ Seksyen 17

Posted by vivien | Kuala Lumpur and Selangor | Monday 15 June 2015 10:32 pm
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4,226 Total Views

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The Belgian Musang (RM18.90) pulpy durian cake topped with durian ice cream, looks different from picture from Eat Drink KL, but very tasty nonetheless as it is filled with lots of fresh durian pulp within.

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Durian Toffee – Duffee Pie from The Humble Pie Co, RM16, really nice as well as it is also filled with lots of durian pulp

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The Humble Pie Co, their pie are available in small 3.5 inches, medium 7 inches and large 9 inches

Address: Eat Me – 23, Jalan Telawi 2, Bangsar Baru, 59100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Address: The Humble Pie Co – Jalan Harapan, Seksyen 17, 46400 Petaling Jaya, Selangor, Malaysia

Post by other blogger – Eat Me:

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La Vie En Rose french restaurant, Jalan Raja Chulan

Posted by vivien | Kuala Lumpur and Selangor | Monday 15 June 2015 10:02 pm
4,100 Total Views

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La Vie En Rose located in Jalan Raja Chulan, near to the Weld. We were there for company’s dinner.

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To enter the restaurant requires are sharp U-Turn to a slope leading up to the restaurant, parking is very limited.

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house made bread

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salad and soup menu

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canned fish

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seafood and poultry menu

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veal/beef/lamb menu

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dessert menu

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weekend brunch menu

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complimentary appetizer, really nice

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chicken liver pate, toasted bread and blackcurrant onion jam, RM27, recommended, it is nice without strong liver smell

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warm goat cheese salad with honey, pear and walnut, mustard dressing, RM38, didn’t get to try the goat cheese which looks really good as it is gone when it reach to our end of table

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braised lamb shank with spices, lemon confit, coriander and green olives, served with raisin couscous, RM68

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chicken cordon bleu stuffed with Reblochon and smoked duck breast, mushroom and truffle sauce, RM62

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Duck leg confit with white bean stew, RM57

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Traditional french gratinated French onion soup with AOC Comte Cheese, RM38

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Pan fried hokkaido scallops, roasted capsicum coulis and grilled smoked duck breast, RM86

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Pan fried Atlantic Cod fillet, lemon and capers beurre blanc, fresh spinach, RM65

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complementary truffle potato mash

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slow cooked free range chicken in red wine sauce, RM75

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complementary ratatouille

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Profiteroles with chocolate and caramel sauce, chantilly cream, RM26, it is surprisingly quite nice.

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Valrhona dark chocolate lava cake, homemade vanilla ice cream, RM28, really good! the “lava” is not very flowy, but the chocolate is slightly crusty and nice, paired with slight flowy filling

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vanilla creme brulee, RM24

Address: La Vie En Rose
39, Jalan Raja Chulan, 50200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Telephone: +60 3-2078 3883

Website: La Vie En Rose

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Recipe: Wholemeal bread

Posted by vivien | Recipe | Saturday 6 June 2015 11:31 am
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6,155 Total Views

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Using recipe from Malaysian Institute of Baking (MIB), i had a go at making wholemeal bread using bread machine as i only have a small hand mixer only suitable for cake mixing and definitely not for bread making, putting all wet ingredient into the bread machine, and topping with all dry ingredient

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weighing butter

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take the dough out from machine, and shape it into a pullman loaf pan

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baked

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looked wet and not brown enough

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whole loaf

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cross section, overall i find using bread machine may not have developed the gluten network enough, it is still okay though, can make again.


 

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