Lemon Pound Cake


Group A
Mauri Butter Cake Mix500g
Unsalted Butter150g

Group B
Whole Eggs 225g
Lemon Juice30g
Lemon Oil3g

Baking Step:

  1. Using paddle, mix Group 1 at slow speed for 1 minute.
  2. Scrape down sides and mix at high speed for 4 minutes.
  3. Scrape down sides and continue mix at high speed for 4 minutes.
  4. Slowly add in Group 2 at slow speed for 1 minute..
  5. Scrape down sides and continue mix at high speed for 3 minutes. Lastly change to slow speed for 1 minute.
  6. Bake at 170°C for 20 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  7. Remove from oven and let it cool before decoration.

Crusty Wholemeal Sandwich


Group A
Pinnacle Wholemeal Mix400g
Mauripan Low Sugar IDY 15g

Voltex Crusty10g
Bread flour600g
Multigrain Mix200g

Group B
Cold Water700g

Preparation Method:

  1. Transfer Group A into mixing bowl and mix at low speed for 1 minutes.
  2. Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
  3. Rest the dough for 10 minutes on bench
  4. Divide the dough into 600g dough weight
  5. Round and rest the dough for 30 minutes.
  6. Mold into log shape and place on baking tray.
  7. Proof for 70 – 80 minutes at 38℃ humidity 85%.
  8. Score the bread. Bake at 210℃ (Top) 220℃ (Bottom) for 20 – 25 minutes with steam for 15 seconds.
  9. Remove from baking tin and cool on wired rack before serving.
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