Oreo Crust Base Baking Step:

1. Mix the crushed Oreo biscuit with melted butter.
2. Place the Oreo biscuit on the base of the cake ring (7 inches). 

Green Tea Cheesecake Baking Step:

1. Mix the green tea powder with fresh cream first and stir until well mixed and no lumps
2. Heat the fresh cream until it begins to boil, add in white chocolate and stir very well to melt all the chocolates. Let it cool, use it once cool.

1. Mix Mauri Cream Cheese, fresh cream and sugar together over double boil until mixture is smooth
2. Add soaked gelatine, stir and mix well.
3. Add in mixture from step (A) and mix well.
4. Set mixture aside to cool.
5. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
6. Lastly fold in chopped Oreo.
7. Put mixture into the pre-prepared ring mould with Oreo biscuit base on the bottom. Keep in refridgerator until set. 

Créme Brûlée Product Method:

1. Weight all ingredients for the crème brulee in a bowl and mix well.
2. Strain the mixture and set aside. 

Mamon Base Method:

1. Mix Group 1 ingredients for 1 minute at low speed.
2. Scrape down sides to ensure no lumps sticking to the bowl.
3. Change to high speed and mix for about 7 minutes.
4. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
5. Fill in 30g of crème brulee mixture into each mamon mould.
6. Then fill in 45g of mamon batter on top of the crème brulee mixture in the mould.
7. Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
8. Place mamon moulds into the tray and steam bake at 180°C (top) and 190°C (bottom) for about 28 – 30 mins. Baking condition varies depending on batter scaling weight and oven characteristics.
    

Baking Step:

1. Using paddle, mix premix and oil for 1 minute at slow speed.
2. Scrape down sides, add water and egg then continue mixing at medium speed for 8 minutes.
3. Pipe to desired size and shape.
4. Bake for approximately 20-25 minutes at 200oC (top heat) and 190oC (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
5.  Remove from oven and let it cool before serving. 

Custard Filling Method:

1. Blend Group 1 until homogeneous. Set aside.
2. Thaw AB Mauri NDWT in the refrigerator before use.
3. Shake the container before open the pack. Pour the liquid into mixer bowl.
4. Whip at medium speed until the cream form soft peak.
5. Gradually fold in the whipped topping into Group 1. 6) Store the cream in chiller.

Baking Step:

1. Using paddle, dry mix Group 1 at slow speed for 2 mins.
2. Add in melted butter followed by hot water and mix at slow speed for 2 mins. Dough should be slightly smooth.
3. Add in eggs and continue mixing at medium speed until eggs are fully incorporated and dough for 30s.
   

Frying Method:

1. Preheat oil to 180°C or as per fryer instruction.
2. Fill the dough into a piping bag with star tip insert. Pipe directly into the fryer and fry for about 4 mins, or until golden brown. Frying conditions vary depending on dough scaling weight and fryer characteristics. Remove from fryer and let it cool slightly. 

Suggested Serving:

Served with Sugar and Cinnamon or Hot Chocolate Dip. 

Product Method

1. Using whisk, whip up Group C until firm.
2. Combine Group A and mix well.
3. Add in Group B, mix well until homogenous.
4. Fold in whipped cream until well combined.
5. Freeze for at least 4 hours or overnight.