Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
Add in milk and eggs, mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
Add butter and softener, mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 90% of window pane is achieved. (Temperature of final dough should be around 28°C)
Rest dough for 10 mins. Sheet to 7mm and cut dough to 2 inch x 2 inch square shape.
Proof the beignets at 35°C, with 75% humidity for 45 min.
Remove from proofer and allow to dry for 15 minutes (until skin of donut is dry to touch).
Fry beignets at 190°C, around 30 seconds each side.
Remove from fryer and let cool before dusting with icing sugar.
Using paddle, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
Change to medium speed and mix for 1 min.
Measure out 35g cookie dough and 15g pineapple filling.
Wipe cookie dough over pineapple filling and shape into a ball. Dust with some all purpose flour and press into prosperity cat shape with the mooncake mould. Place onto baking trays.
Bake at 150°C (Top) 160°C (Bottom) for 30 to 35 minutes. Remove from oven and let cool before packing.
Each recipe can make 25 pieces prosperity cat pineapple tart.
Mix Group 1 ingredients for 1 minute at low speed.
Scrape down sides to ensure no lumps sticking to the bowl.
Change to high speed and mix for about 6 minutes.
Gradually add in Group 2 and blend at slow speed for about 1 min.
Fill 400g batter into 8 inch tin.
Bake at 180°C for about 30 mins. Baking conditions vary depending on
batter scaling weight and oven characteristics.
Remove from oven and let it cool before rolling.
Sakura Mousse
Soak gelatin in water and set aside.
Double boil gelatin until dissolves ans stir into milk.
In a mixing bowl, add in non-dairy whip topping, mascarpone cheese, sakura kularome and pink
colour and whisk until medium peak is formed. Fold in the milk mixture until smooth.
Sakura Glaze
Soak gelatin in water and set aside.
Boil water and sugar until dissolve, stir in soaked gelatin until it is fully dissolved. Remove from
heat.
Pour mixture into white chocolate and whisk until white chocolate melted. Stir in sakura
kularome and pink colour until well combine.
Assemble:
Divide matcha sponge into 2 layers.
Place a layer of the sponge as base on a mousse ring. Fill in 250g mousse onto the cake. Add in
some toasted almond nibs into the mousse. Repeat for another set.
Allow the mousse to set in the freezer for about 4 hours.
Unmould from mousse ring. Glaze it with the sakura glaze and decorate as desired.
Bun Ingredients A
Bread Flour1000g Mauri Sweet Bun Improver 5g
Sugar140g
Salt 16g Mauripan Instant Yeast15g Ingredients B
Eggs50g
Milk 310g
Water300g Ingredients C
Butter100g
Polo Bun Topping
Unsalted Butter (Softened)190g
Icing Sugar130g
Whole Egg80g
All Purpose Flour285g
Baking Soda6.5g
Salted Egg & Kaya Filling
Unsalted Butter (Softened)340g
Icing Sugar230g
General Purpose Flour65g
Full Cream Milk170g
Milk Powder170g Mauri Salted Egg Yolk Kularome13g
Salt14g Mauri Raya Paste+/-
For Egg Wash
Whole Egg55g
Milk15g
Baking Step:
Bun
Transfer Ingredients A into the mixing bowl.
Mix ingredients A with mixer at low speed for about 1 min.
Add in Ingredients B into the mixing bowl.
Mix for about 7 mins (or until the “clean bowl” is observed).
Add in the butter.
Mix until the dough is well-developed (about 8 mins).
Rest the dough for 10 mins.
Divide the dough into 50 g dough.
Round and rest the dough for 5 mins.
Polo Bun Topping
Using paddle attachment, beat butter and icing sugar together at low speed for 30s until combined.
Scrap down the bowl, mix at medium speed for 3 mins. Using slow speed, slowly add in eggs within 2 min, and mix for another 1 mins at medium speed until combined.
Scrap down the bowl, add in flour and baking soda, mix for 1 minutes at low speed until fully combined.
Cover and keep in the chiller.
Salted Egg & Kaya Filling
Using a paddle attachment, weigh all ingredients into the mixing bowl and beat at low speed for around 2 mins until fully combined.
Pipe 20g onto a tray and freeze until solid.
Take out from the freezer and roll into a ball.
Keep in the freezer before use.
Assemble:
Take a 50g of dough, flatten it.
Pipe 15g of kaya and place the salted egg filling into the dough and wrap.
Take 18g of polo bun topping, flatten it.
Wrap the top of the bun and score topping with lattice press prior to proofing.
Proof the dough at 35°C, 85% RH for about 40 – 45min.
Egg wash the polo bun topping.
Bake at 205°C (top) and 180°C (bottom) for 10 – 12 mins.
Cool the breads at the cooling rack before serving.