Hands on Baking Class in Bungasari Innovation Center.

'What we learn with pleasure, we never forget' 

Alfred Mercier

Since the very first time I learned (autodidact) to bake, it's about 18 years ago, I learn it with a joyful heart and mind. I love to bake and no one push me to learn. I enjoy the moments, from the preparation, baking time until the time when I take the bake goods from the oven. Full of joy!

It's like a magic, from different dry and wet ingredients, we mix them and ... it become something beautiful and delicious. 

Most of the time, I learn by doing. Reading and practice a lot are my strength. haha...

So, this is a story about my very first time join a baking class! Surprise? ...so do I.

Together with 14 other Food Bloggers, we're inviting to join Japanese Bread Baking Class, conducted by Bungasari Innovation Center. 

For those who have no idea what Bungasari is... let me give you some information.

Interesting Fact about Bungasari:

- Bungasari is a Flour Producer in Indonesia, that start produce flour on 2014. 

- Have 3 'big' shareholders;  FKS Capital (Indonesia), Malayan Flour Mills BHD, Malaysia, and  Toyota Tsusho Corporation, Japan.

- The mill is located in Cilegon, Banten, very close to the Cigading port to facilitate raw material supply to the plant. 

- Supporting by the high end technology, Bungasari can produce 1500 ton (wheat flour) per day.

- Be equipped with Flour Blending System technology, Bungasari can be easily produce many different kind of specific type of Flour. Until this day they've produced more than 50 SKU (Stock Keeping Unit).

- Surprise to know that there are so many big top brands are using their product; big food company like Wings Food, Mayora, Japfa etc, popular food producer like Dunkin Donuts and Bakmi GM and so many more.

Mr. Budianto Wijaya, Sales & Marketing Director helped us look closer to Bungasari Flour Mills.

Bungasari Innovation Center is the commitment manifest of Bungasari to educate and up grade the flour processing knowledge and its application as one of high nutritious food source.

It's located in Jl. Taman Pakubuwono VI/11, South Jakarta, equipped with complete baking equipment and professional chefs, that really give pleasure learning experience to the participants.

So here we were last week, where we learn alot about flour and baking, especially we were introduced with Bungasari new super premium product Kabuki Gold and seriously have fun with the hands on baking class, learning to make the popular Japanese Bread.

We're quite lucky, Chef Kelik explained in detail all about the bread making. 

Starting with the 3 different type of flour base on the protein contain:

1. High Protein Flour. (Golden Eagle)

This type of flour is good for making bread, noodle or pizza.

2. Medium Protein Flour. (Bola Salju)

This type of flour is good for making pancake, dorayaki, martabak or traditional snack (jajanan pasar).

3. Low Protein Flour. (Hana Emas)

This type of flour is good for maing cake, cookies, or fritters.

The best way to storing the flour is put it in a room with good ventilation, and make sure it's not exposed to direct sunlight.

From the Flour to the Bread

We learn that there are 4 different type of bread-dough making method.

Each of method have the positive-negative side and of course each of them will have different result from one and other method.

Just in case you really interesting to know, let me share a bit ...

Bread-Dough Making Method :

1. No Time Dough

2. Straight Dough

3. Dough Break Roll

4. Sponge and Dough.

Interesting to know more in detail?

Trust me, ...to learn more about each method, simple join the Bread Making Class in Bungasari.

What special of our Baking Class? 

During the Baking Class, we learn to make Japanese Bread using the newest Bungasari's premium product Kabuki Gold with Sponge and Dough Method.

Let me explain briefly, one by one.

Japanese Bread.

What is the different between Japanese Bread and other type of bread?

It has tastier flavor, softer texture with strong aroma. To make it, normally we use Sponge & Dough method which is make the process a bit longer. At the end, we can have more bread shape variants with many different type of filling and topping.

Interesting? Yes, for sure!

Kabuki Gold

This is the Bungasari newest product, which is a super premium flour with a lots of superiority.

We got a change to 'feel' by comparing the different between normal high protein flour and the Kabuki Gold flour. ...and YES, it has soften texture and the whiter color. 

With it's special flour character, the Kabuki Gold Flour is the most suitable flour to create Japanese Bread Product.

Ehm... but believe me, I tried to make cinnamon rolls using my favorite recipe with this flour, and it turned so good!

Sponge and Dough Method

Basically, in this method, flour have be to fermented with yeast and water, at least about 1 hour fermentation. They'll become a beautiful soft sponge.

Maximum mount of flour that use for making sponge is 60% from total amount of flour that is used. The longer time of fermentation, the less water we need to add for making the dough.

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Now... let's see what we're doing during the Baking Class.

Entering the Bungasari 'big kitchen', I feel like entering the playground. 

It's quite clean and organized, with many modern professional kitchen gadgets, ...and uh... the fresh baked bread aroma was blowing around. Some of the fresh from the oven bread laid down beautiful on the table, pretty color and shape.

Picture from Mbak Ning

Hands on Baking Class

At the beginning, we were divided into small groups of 4 and each group was conducted by one chef. 

Here my team; Mbak Ning, me, Mbak Rien, Eliza. 

Sure, we had fun time learning together.

Picture from Mbak Ning

Our first mission was making Pullman Cheese Bread. 

All of us were quite familiar already with Pullman Loaf, a.k.a Sandwich Loaf or Pan Bread. In Bahasa Indonesia we call it 'Roti Tawar'. 

In this class, we were using the 'Sponge and Dough' method. To maximize the time, the host had already  prepared the sponge 2 hours before, so we just needed to continue the process.

- Mix the sponge with other ingredients inside a heavy duty mixer. 

Make sure it is 'rubbery' enough, before the dough is taken out from the mixer bowl.
Also make sure the dough temperature is about 27C before letting it resting (fermented).

- Let the dough resting about 55 minutes.

- Divide into 12 small balls. 

Just to let you know, it's not as easy as you see how to make a good round dough balls. It requires a mixture of rolling techniques, passion and feeling. Thanks to the chef who taught us patiently.

- Let the dough balls have another 'fermentation moment' about 45-60 minutes inside the prepared pans.

- Brush with beaten eggs, then put the cheese as the topping, ... 

and... send them to the oven.

After about 35 mins baking inside a 200C oven, ....
the fresh baked Pullman Cheese Breads were ready. 

Pic from Mbak Ning 

The second mission was learning to make Sweet Bread.
The steps were almost the same with the Pullman Bread making, but in this type of bread, we could have more fun to put the filling inside, the topping and make different shape of bread.

Now you see the result ...

Melon Pan ala Bungasari (L), Smoke Beef Bread (R)

Melon Pan ala Bungasari have crunchy topping. Inside we put different type of filling; pandan with cream cheese, milky filling, and cheese.

Sausage Bread (L), Sweet Bread with peanut topping (R)

Melon Pan with Charcoal Topping (L), Peanut Twist Bread (R)

Finally... happy ending!
Without realizing it, we spent hours in Bungasari Innovation Center.
It's a fun learning, and I'm sure we'll never forget what we learned last week. Very interesting.
I brought home baking class certificate, so many delicious bread and different types of Bungasari Flour.

I'm so happy, it's a baking season for our family. I'm sure it'll be very useful.

At home I made this Cinnamon Rolls using Kabuki Flour.
It was gone in seconds! The bread was so soft, the filling absorb nicely.
There will be another Cinnamon Rolls baking before weekend.

And... This Pumpkin & Chocolate Swirl Cake was made by Bungasari All Purpose Flour; Bola Salju. Actually, this was my first attempt making this cake, and it turned so good.
The texture was just perfect, I love the color and the my children kept asking, 'Mom, what did you put in the cake, it's so good'
Ahaa... you know what I mean.

At the end, special thank-you to Bungasari Innovation Center Team for your hospitality. I hope to see you again, in another baking session.

If you are interested to join Bungasari Innovation Center Baking Class, please check their FB fanpage.
Lots of interesting courses are available, and I'm sure you will have fun learning there.
Happy Baking!
#ayoinovasi