Ma Lai Go

Ingredients:

Group A
Mauri Butter Cake Mix 220g
Eggs100g
Water60g
Baking Soda2g

Group B
Oil60g
Pandan Coconut Flavor Code : 1003g  

Baking Step:

  1. Using whisk, mix Group A at high speed for 3 minutes.
  2. Fold in Group B until well combined.
  3. Pour the batter into 6’ tin and steam for 26 – 28 minutes.

Monkey Bread

Ingredients

Monkey Bread
Mauri Donut Mix1000g
Mauripan Instant Dry Yeast15g
Pinnacle Margarine50g
Cold Water 480g
Almond Flakes 150g
Castor Sugar500g
Cocoa Powder30g
Ground Cinnamon25g
Melted Unsalted Butter350g

Salted Caramel Sauce
Water120g
Sugar400g
Dairy Cream32g
Unsalted Butter 90g
Salt16g
   

Baking Step:

Monkey Bread
  1. Prepare three 6 inch fluted tube pan and generously grease it. Sprinkle 50g of almond flakes in bottom of pan. Combine sugar, cocoa powder, ground cinnamon and set aside.
  2. Thoroughly mix together Mauri Donut Mix and Mauripan Instant Dry Yeast. Add in cold water and Pinnacle Margarine. Knead until dough is well developed. (Final dough temperature should be around 25-28°C).
  3. Cover dough with plastic and allow to rest for 10 minutes. Weigh and cut dough to desired size. Let rest for another 10 minutes. Dip each dough into melted butter and roll it in sugar mixture. Place coated doughs in the prepared pan.
  4. P4. Proof at 38°C, 85% humidity for 30 – 40 minutes. Bake at 175°C for 30 – 40 minutes. Cool the monkey bread for 5 minutes in the pan, before inverting the pan onto a platter and remove the pan. Finally drizzle with the salted caramel sauce and serve.
Salted Caramel Sauce
  1. Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour. Turn off the heat and slowly add in cream, butter and salt.
  2. Leave aside to cool before use.
 

Travel Cake

Ingredients:

Cake Base
Group A
Pinnacle Cake Margarine 250g
Oil80g

Group B
Golden Cake Mix 550g

Group C
Eggs200g
Water80g
Glycerine40g
Cocoa Powder70g

Cream Cheese
Cream Cheese500g
Icing Sugar150g
Eggs1 nos
 

Baking Step:

Cake Base
  1. Using paddle, mix Group A at slow speed for 30 seconds.
  2. At slow speed, add in group B and mix until well combined or about 30s – 1 min.
  3. Add Group C within 2 minutes and further mix for 1 minutes at slow speed. Scrap bowl. Mix at medium speed for 2 minutes.
  4. Fill half of the paper tray or baking tin with batter. Pipe in a layer of cream cheese and then top with batter again.
  5. 5. Bake at 170oC for 22 – 25 mins depending on oven characteristic.
Cream Cheese
  1. Beat cream cheese and icing sugar until smooth.
  2. Add in eggs and beat until well mixed.

Yuzu Mousse

Ingredients:

Crumble
Mauri Classic Cookies Mix180g
Unsalted butter 250g
Water10g
Ground Almond40g

Yuzu Yogurt Mousse
Yogurt400g
Sugar35g
Mauri Non-Dairy Whip Topping500g
Water60g
Gelatine Powder20g
Mauri Lemon Yellow Colour1.5g
Yuzu Fruit Mix125g
 

Baking Step:

Crumble
  1. In a mixing bowl, add in all ingredients for crumble and mix well in slow speed for 1 minutes until combined.
  2. Spread out on a baking tray and bake at 170°C (top and bottom) for 10 – 15 minutes until golden brown.
  3. Once the crumble is cool to touch, break up to smaller pieces and place at bottom of mousse cup. Set aside.
Yuzu Yogurt Mousse
  1. In a small bowl, soak gelatine in water and set aside to bloom.
  2. In a large bowl, combine yogurt, sugar and bloomed gelatine.
  3. Heat over water bath until sugar and gelatine is dissolved. Set aside to cool.
  4. Once the mixture is cooled, add in Mauri Lemon Yellow Colour & yuzu fruit mix and mix well.
  5. In another mixing bowl, whip Mauri Non-Dairy Whipped Topping at high speed until soft peak and mix well.
  6. Fill yuzu yogurt mousse onto the crumble inside the mousse cup. Top with some yuzu fruit mix and decorate as desired.
 

Donut Burger

Ingredients

Mauri Donut Mix1000g
Mauripan Instant Dry Yeast15g
Mauri Shortening50g
Cold Water 480g

Baking Step:

  1. Using spiral mixer, dry mix donut mix and yeast at slow speed for 1 min. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  2. Add Mauri Shortening and mix at slow speed for 1 min. Switch to high speed and mix for 4 mins or until 70-80% of window pane is achieved. Switch to slow speed and mix for another 1 min. (Temperature of final dough should be around 25-28°C).
  3. Rest dough for 10 mins in chilled condition then sheet and cut dough to desired thickness, shape and size.
  4. Proof the donuts at 35°C with 75% humidity for 45 mins or until double its size. Remove from proofer and allow to dry for 10 mins (until skin of donut is dry to touch).
  5. Fry donuts at 190°C for around 1 min per side. Drain excess oil on wire rack and let it cool.
  6. Slice donuts into half. Sandwich the 2 sliced donut with desired toppings, vegetables, meat and sauces.
 

Biscoff Ice Cream Cake

Ingredients:

Chocolate Sponge
Pinnacle Sponge Mix – Chocolate500g
Eggs500g
Water125g
Corn Oil125g

Biscoff Ice Cream
Lotus Biscoff Spread130g
Mauri Instant Custard Mix100g
Full Cream Milk500g
Mauri Non-Dairy Whip Topping500g
Condensed Milk75g
Lotus Biscoff Biscuits (Crushed)100g

Baking Step:

Chocolate Sponge Cake
  1. Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
  2. In a mixing bowl, add in eggs, water and Pinnacle Sponge Mix – Chocolate. Whisk at slow speed for 1 min. Scrap bowl, mix at high speed for 5 mins. Lastly, add oil and mix at slow speed for 30s.
  3. Pour 350g batter into prepared cake tins. Bake at 180°C for about 20 – 25 mins. Baking conditions vary depending on the batter scaling weight and oven characteristic.
Biscoff Ice Cream
  1. Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
  2. Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.
Assemble:
  1. Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
  2. Cut each chocolate sponge cake into 3 equal slices and put 1 slice into the cake tin. Pour in 180g biscoff ice cream, spread evenly and cover with another slice of cake.
  3. Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
  4. 4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.
   

Purple Sweet Potato Pizza

Ingredients

Mauri Purple Sweet Potato Bread Mix1000g
Mauripan Instant Dry Yeast11g
Water 480g
Corn Oil8g

Baking Step:

  1. Mix group A at medium speed until fully developed (about 10 minutes).
  2. Add in group B until well mixed.
  3. Rest dough for 20 minutes and cover it properly to prevent skinning.
  4. Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
  5. Proof at 38°C with 85% humidity for 60 – 90 minutes.
  6. Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.

 

 

Onde Onde Smoothies

Ingredients:

Gula Melak Syrup
Sugar250g
Water250g
Gula Melaka Kularome200g

Pandan Smoothies Mauri Non-Dairy Whip Topping (Frozen)200g
Cold Water200g
Mauri Pandan Coconut Flavor Code : 100 3g

Coconut Smoothies Mauri Non-Dairy Whip Topping (Frozen)150g
Coconut Cream80g
Cold Water100g
Salt2g
 

Baking Step:

Gula Melaka Syrup
Boil sugar and water until dissolve, remove from heat. Add in Gula Melaka Kularome and mix well.

Pandan Smoothies
Blend until homogenous for about 15 – 20s.

Coconut Smoothies
Blend until homogenous for about 15 – 20s.

  1. Pour Gula Melaka Syrup into a cup as the bottom layer.
  2. Pour Pandan Smoothie on top as the second layer.
  3. Lastly pour in Coconut Smoothie until 80% full as top layer.
  4. Sprinkle some toasted coconut flake on top for decoration. Serve cold.
 

Muesli Loaf Bread

Ingredients

Group A
Bread Flour700g
Mauri Multigrain Mix100g
Mauri Wholemeal Mix200g
Mauripan Instant Dry Yeast15g
Mauri Voltex Gold5g
Salt 10g Sugar 80g
Cold Water630g
Unsalted Butter80g

Group B
Raisins100g
Walnut100g
Dried apricot100g
Pumpkin seeds100g

Baking Step:

  1. Mix group A at medium speed until fully developed (about 10 minutes).
  2. Add in group B until well mixed.
  3. Rest dough for 20 minutes and cover it properly to prevent skinning.
  4. Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
  5. Proof at 38°C with 85% humidity for 60 – 90 minutes.
  6. Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.

Sakura Swiss Roll

Ingredients:

Group 1
Pinnacle Sponge Mix350g
Eggs390g
Water98g

Group 2
Corn Oil98g

Group 3
Mauri Sakura Kularome6g
Pink Color1 drop

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape bowl to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 5 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30s.
  5. Split batter into 2 parts. First part is 500g and second part is 400g.
  6. Add in Mauri Sakura Kularome and color (Group 3) into the 500g batter and mix well.
  7. Pour the first part of 500g sakura batter into the baking tray and spread out evenly.
  8. Gently spread out the plain batter on top of the sakura batter.
  9. To make the hurricane effect, you need to use the back for the spoon, place it in the batter and touching the bottom of the tray, move in the direction as per diagram A below.

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