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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