Malaysian Baking Glossary
Malaysian Professional Baking Glossary
Essential baking terms used by professionals and home bakers in Malaysia, combining local and international terminology.
Ingredients
Tepung Gandum
Wheat flour. Types include tepung gandum serbaguna (all-purpose flour) and tepung gandum pastri (pastry flour).
Soda Bikarbonat
Baking soda, a leavening agent that requires acid to activate.
Serbuk penaik
Baking powder, a complete leavening agent containing both acid and alkali.
Gula Kastor
Caster sugar (superfine sugar), preferred for creaming method.
Mentega
Butter. Unsalted is called mentega tanpa garam.
Techniques
Autolyse
Resting flour and water before adding other ingredients to develop gluten.
Uli
Malay term for kneading dough, especially for breads and roti.
Laminasi
Lamination - creating layers in dough through folding and rolling.
Peraman
Proofing or fermentation stage for yeast doughs.
Sapu Telur
Egg wash application before baking for golden finish.
Equipment
Acuan
Baking pans/molds. Types include acuan springform (springform pan) and acuan chiffon (tube pan).
Pipisan
Rolling pin, essential for pastry work.
Penyepit roti
Bread lame or scoring tool for artisan breads.
Ketuhar
Oven. Commercial kitchens use ketuhar pengkomersial.
Penimbang Digital
Digital scale for precise metric measurements.
Malaysian Specialties
Kuih
Traditional Malaysian cakes and pastries, often steamed or baked.
Kek Lapis
Layered cake requiring precise temperature control.
Seri Muka
Two-layered kuih with pandan custard on glutinous rice base.
Apam Balik
Turnover pancake requiring specific griddle temperature.
Bahulu
Traditional Malay sponge cakes baked in special molds.
Bread Terms
Roti Canai
Laminated flatbread requiring specific dough hydration and technique.
Bulk Fermentasi
First rise period for yeast doughs.
Windowpane Test
Gluten development check by stretching dough thinly.
Poolish
Wet preferment used in artisan breads.
Kerak
Crust formation on breads and kuih.
Cake Terms
Kek Span
Sponge cake using foaming method.
Ribbon Stage
When whipped eggs and sugar form thick ribbons.
Kukus
Steaming method for Malaysian moist cakes.
Macaronage
Specific mixing technique for macarons.
Krim mentega
Buttercream icing for layer cakes.