• Skip to content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Malaysian Foodie
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Invited Review
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
  • HOTEL
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • Event
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Electrical & Household Appliances
    • Food Product
    • Gadget
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Dining In The Mall
  • Ramadhan 2020
  • RMO
You are here: Home / Food News / BAKING FUN WITH BONJOUR GARDEN’S CHEF YU

BAKING FUN WITH BONJOUR GARDEN’S CHEF YU

September 30, 2013 By StrawberrY Gal - Food News Leave a Comment

A Japanese chef trained in the fine traditions of French culinary art wowed members of the media at a special hands-on workshop on preparing “finger-food” held at Bonjour Garden Bakery and Café at The Intermark here recently.

Grand Chef Yukichi Matsubara showed how his easily-prepared yet delectable goodies could be ideal for a high-tea occasion. He also shared recipes that one could prepare quickly and easily at home without much preparation or hassle.

Baked goods made by Bonjour Garden lined the refreshment table, displaying various types of finger-food made with bread. The assortment gave a great example of the theme of conveniently catering for various types of parties.

Trained in the classic French techniques and with an added Japanese twist, Chef Yu, as he prefers to be known, exhibited his skills and knowledge with his simplified recipes. The master baker studied his craft in Tokyo and Paris, and earned the title of Boulanger, French for baker. Likewise, his title of Grand Chef denotes a “maestro” at his art.

Assisted by Chef Fun Jian Zhong, Chef Yu presented three different recipes: lavash, gougere and cheesecake. Media representatives present had the opportunity to try kneading, piping and rolling out the dough; as well as eating the results of course!

Throughout the demonstration, Chef Yu offered useful tips and answered questions that often arise when reading recipes. One such question concerned the egg yolks and whites; it seemed as if there would be leftovers. “Boulangers don’t waste food,” Chef Yu replied, adding that most recipes are made to use the whole egg, though separately, therefore no wastage.

Chef Yu’s recipes are easily adaptable as they are simple. He encouraged the participating media members to add their own personal touch by either adding ingredients or substituting them. His own recipes were simplified for convenience but he made sure it did not compromise taste.

Chef Yu’s preferred choice of flour is made of Canadian wheat processed in Japan. Japanese flour is difficult to obtain in Malaysia and costs twice the price of American flour. He doesn’t use preservatives and his recipes are not altered for the Malaysian palate. As such, Chef Yu insists on using certain specific ingredients to maintain the taste of his bread.

“To add more flavour to our bread, we make our own starters by soaking the flour in water with dry raisins and honey for three days,” said Chef Yu. Starters are a mixture of flour and water, with either added active dry yeast or allowed time to collect naturally occurring wild yeast from the environment. Left to ferment, these microorganisms act as a leavening agent that will make the dough rise and adding flavour.

“Making bread is very simple, and simple recipes require better quality ingredients. The flavours cannot be masked by other elements which is why good bread is so difficult to make.”

Try Chef Yu’s Japanese-influenced pastries at Bonjour Garden, located near Jaya Grocer at The Intermark.

Restaurant: Bonjour Garden Locations: Kuala Lumpur, The Golden Triangle, The Intermark Food: Pasteries Category: Food News



Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Malaysian Foodie

Latest

  • CARLSBERG’S ACT OF KINDNESS BROUGHT FESTIVE CHEER TO 2,000 FAMILIES February 28, 2021
  • Kam’s Roast teases re-opening with Pipa Duck February 28, 2021
  • Pop Pizza @ Mid Valley City February 24, 2021
  • PUMA Signs DJ Snake As Ambassador For the New Mirage Sneaker Franchise February 24, 2021
  • Dynabook Singapore Pte. Ltd reveals Portégé X30W-J, Portégé X30L-J & Portégé X40-J February 24, 2021
  • Galaxy Buds Pro: Why Should You Have One? February 23, 2021
  • HEINEKEN MALAYSIA BRINGS HOME TRIPLE WINS AT PUTRA BRAND AWARDS 2020 February 18, 2021
  • IPC Shopping Centre Ushers the Lunar New Year with an “Ox-mented” Reality Twist February 18, 2021
  • Dubu-Yo @ Sunway Velocity February 17, 2021
  • Honor Traditions, Renew Fortunes with Hilton Petaling Jaya February 16, 2021
  • Bee “Kopi-O”: The Kopi-O with the Taste of Penang February 15, 2021
  • I Mum Mum Pan Mee @ Sungai Ara February 15, 2021
  • BEST Musang King Durian Cake from Delightful Dolce February 15, 2021
  • Samsung S21 Ultra 5G : Is it worth? February 14, 2021
  • Aloft’s Spring Foodie Pack will put a spring in your step February 14, 2021
  • McDonald’s Malaysia continues its annual tradition of spreading Chinese New Year cheer to senior citizens in a contact-free manner February 14, 2021
  • TUMI Leads Innovation in Travel Lifestyle with Launch of First Virtual Experiential Store February 14, 2021
  • BAWANGCHAJI RECONNECTS TEA LOVERS WITH THEIR FAMILY THROUGH THE VALUES OF TEA CULTURE February 14, 2021
  • Chinese New Year is a ‘Time for Joy, not Pain’, Panadol’s new CNY film February 14, 2021
  • First-of-its-kind 3D show of Golden Bull charging into Pavilion KL this CNY February 14, 2021

Secondary Sidebar

EXPLORE

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2021 Malaysian Foodie