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
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
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
mixing dough
Our group has 2 assistants who teach us during practical session. All of them are current MIB students.
4 students in our group, me included, each of us shaping our own bread dough
lunch is served, Saturday lunches are mostly pizza like above, there are piping hot and i had many of it.
nice when hot before the cheese hardens
eating while Mr Don our tutorial teacher and also our lead teacher in practical session. Here he is teaching us how to braid dough
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
all our sandwich loaf out of oven
the breads for our group! So much bread
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
My favourite wholemeal bread recipe, really nice, although it is quite a commercial recipe using bread improver
chocolate bread dough
practising 5-strand-braid
Misc bread: sausage, red bean, coconut etc
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
chocolate swirl bread & braid-bread
misc bread presentation
each bringing our own bread loot back
doughnuts!
our other chef instructor frying the doughnut for all of us
decorating donuts
our creations
our group’s bread: german muesli and carrot bread
Bread overload for those few weeks
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
our curry puff and kaya puff
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
pie and tart making
blueberry tart
lattice style
Viennese cookie
so much, the below is Florentine
i think this is almond tart
cream puff, each of us get 2 boxes
chocolate cookie, i find this is just ok
whole classes’ cookie waiting to be put into the oven
rolling puff pastry
making vol au vent
apple pie bottom right, the rest are sausage roll, tuna puff etc
Our palmier on the left didn’t look so good, made using leftover scraps of puff pastry dough
i think that’s fruit cake at the back
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.
lunch: pizza and garlic bread
i think this is butter cake, i find the butter is too light, chiffon-like, prefer slightly heavier butter cake
our loots of the day
cake overload for few weeks, the almond sugee cake is really nice
measuring S.G. Specific gravity
Our cake is too crumbly, as the SG is probably too light from beating too long
cherry jam for black forest cake
assembling black forest cake
piping whipped cream on outer, and filling the inner part with chocolate ganache
Chef Don demonstrating how to assemble a black forest cake
putting on chocolate rice
making chocolate decor for cake
chocolate decoration for side of cake
chiffon
chocolate cake
chocolate mousse with chocolate decor made earlier on the side
i think this is chocolate beetroot cake
cream cheese frosting
chocolate walnut cake
making carrot decoration
carrot cake
my chocolate cake
chocolate cupcakes
almond tuile, it get soft too fast though, i have another recipe which is better than this 🙂
making baguette!
proofing baguette
making baguette the old fashion way and the better way, instead of those industrial baguette pan
making slashes
french country bread
making swan choux pastry
i am gifted a piping tip! the perfect size for making choux pastry
ideal top and bottom heat for baking baguette
nice baguette made the old fashion way
top with oven dried tomato, yum
ideal temp for choux pastry/cream puff
later baking stage of choux pastry
components of swan cream puff, head and neck on bottom left, tail of right, top roundish is for making basket shaped cream puff
other course available
Go try
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