Marubishi Malaysia, in partnership with our esteemed distributor The Baker's Co, recently hosted an exclusive French Flour demonstration in Kuching, featuring our talented in-house technical chefs, Chef Snowvy (R) who was assisted by Chef Felix (L).
This comprehensive session provided an invaluable opportunity for local bakers and enthusiasts to deepen their understanding of French flour and master advanced baking techniques.
The demonstration, led by Chef Snowvy Woon delved into the intricate world of French flour, starting with a detailed exploration of flour characteristics and their impact on dough development.
Attendees gained crucial insights into selecting the right flour for various applications, understanding how different protein and ash contents influence the final product.
Following this, Chef Snowvy showcased diverse flour applications, illustrating the versatility of French flour in crafting a range of baked goods.
We started the session dedicated to the art of sourdough baking. Chef Snowvy expertly guided participants through a step-by-step sourdough recipe and a comprehensive levain recipe, explaining the process of cultivating a healthy and active starter.
To provide a truly immersive experience, participants were also encouraged to smell and touch the dough, allowing them to intimately understand its texture and aroma at various stages of development.
Check out the video of snippets of the demon on our Instagram @marubishimalaysia:
The demonstration meticulously covered the entire levain and sourdough process, from initial mixing to bulk fermentation, proofing and pre-shaping, ensuring attendees understood the stages for achieving optimal flavor and texture.
The practical aspects of baking were also thoroughly addressed, with Chef Snowvy demonstrating essential shaping techniques to create beautifully formed loaves.
Attendees learned various methods to achieve desired shapes, from rustic batards to traditional baguettes.
To further enhance the learning experience, interested participants were invited to the front for a hands-on practical session, where they could experience shaping dough under Chef Snowvy's expert guidance.
Following this, the art of scoring techniques was showcased, highlighting how precise cuts not only enhance the aesthetic appeal of bread but also aid in proper oven spring and crust development.
The Art of Lamination: Versatility in Pastry Making
A highlight of the demonstration was the in-depth coverage of the lamination method. Chef Snowvy skillfully demonstrated the intricate process of creating layers of butter within dough, a fundamental technique for producing flaky and tender pastries.
She then elaborately showcased the precise shaping process of croissants, detailing each fold and roll required to achieve their iconic crescent shape and delicate internal structure.
To ensure attendees could truly grasp this intricate skill, Chef Snowvy invited interested participants to the front for a hands-on practical session, personally guiding them on how to shape croissants, providing immediate feedback and tips.
To further showcase the versatility of this method, Chef Snowvy then used the same laminated dough to make a few variety of danishes beyond the classic croissant, illustrating how one base dough can be transformed into multiple delicious creations.
Using our Hashimoto Whole Red Bean and Matcha Morihan C, we made a Matcha Red Bean Danish:
This deliciously rich matcha ganache is a perfect blend of Matcha Morihan C, Marubishi's white couverture chocolate and whipping cream.
We also demonstrated how to make this Pistachio Creme Roll using our MLG Crock Pistachio Paste.
Marubishi also offers hojicha powder which we combined with our white couverture chocolate and whipping cream to create a delicious, nutty hojicha ganache.
We then pair this with dango (Japanese rice flour dumplings) on a flaky and buttery danish.
This practical application provided attendees with inspiration and knowledge to expand their pastry repertoire.
Check out the irresistible spread of baked goods we whipped up during the demonstration:
The French Flour demonstration featuring CRC Wheat flour from Minoterie Bourseau in Kuching was a resounding success, offering participants a mix of theoretical knowledge and practical application.
Marubishi Malaysia is committed to empowering local bakers with the skills and insights needed to elevate their craft.
We look forward to hosting more of such enriching demos, continuing our mission to foster a vibrant and knowledgeable baking community across Malaysia.
A big THANK YOU to our esteemed partner, The Baker's Co for having us and to all our participants for your time!
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