RecipeOne (1) kg Pack

One (1) kg Pack

Category: One (1) kg Pack

Recipe for 1 KG Pack

Chocolate Tart Shell 

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Ingredients:

Shell
Mauri Muffin Mix (Chocolate)150g
Butter, Softed100g
AP Flour 80g

Filling
Mauri NDWT Classic200g
Strawberry as desired

Baking Step:

  1. Using a paddle attachment, blend all the ingredients at low speed until well combined.
  2. Refrigerate the dough for about 15 minutes. Assemble it into a tart mold.
  3. Press the dough into the tart mold and use a fork to make some holes at the bottom.
  4. Bake at 170°C for about 20 to 25 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  5. Remove from the oven and let cool. Unmold when completely cool.
  6. Whip Mauri NDWT with a whisk attachment until medium peak condition.
  7. Using a piping bag, pipe the cream into the tart shell.
  8. Decorate with strawberries and keep in the refrigerator. Serve cold.
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Chocolate Lolipop Cake 

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Ingredients:

Mauri Muffin Mix (Chocolate)420g
Butter, Melted240g
Eggs 200g
Milk30g
White Chocolate 300g

Baking Step:

  1. Using a paddle attachment, blend all the ingredients at low speed.
  2. Scrape down the bowl and continue to mix for another 1 minute at medium speed.
  3. Put the batter into an 8” cake mold.
  4. Bake at 140°C for about 55 to 60 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  5. Remove from the oven and let cool before assembling.
  6. After cooling, put the cake into a mixing bowl. Using a paddle attachment, blend the cake until it becomes a well-formed dough.
  7. Weigh the dough into 30g portions and roll into round shapes or shape using an ice cream silicon mold. Refrigerate until firm.
  8. Melt the white chocolate, then dip the dough into it and decorate with sprinkles. Adding colored white chocolate is recommended for desired designs.
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Chocolate Biscoff Muffin 

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Ingredients:

Crumble
Mauri Muffin Mix (Chocolate)170g
Butter, Soften120g

Muffin
Eggs 100g
Milk120g
Oil 60g
Mauri Muffin Mix (Chocolate)4g
Butter (Melted) 120g
Salt 2g
Biscoff Biscuit 1 pc / ea

Baking Step:

  1. For the crumble, put all ingredients together and mix well. It is not necessary to form a dough.
  2. Refrigerate until firm and crumbly.
  3. For the muffin, using a paddle attachment, mix the egg, milk, and oil at low speed for 1 minute.
  4. Scrape down the bowl and add the muffin mix, butter, and salt. Mix for another 2 minutes at medium speed.
  5. Deposit the batter into paper cups or muffin molds until 1/3 full. For standard muffins, the batter weight should be about 70g, and for jumbo muffins, it should be about 90g-100g.
  6. Sprinkle the crumble on top of the muffin batter.
  7. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  8. After about 20 minutes of baking, place the Biscoff biscuits on top of the muffins.
  9. Continue baking in the oven.
  10. Remove from the oven and let cool before serving.
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Vanilla Soft Cookies with Chocolate Chips

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Ingredients:

Mauri Muffin Mix (Vanilla)800g
Eggs 200g
Butter (softened) 300g
Chocolate Chips160g
Brown Sugar 160g
Baking Soda 4g

Baking Step:

  1. Preheat the oven to 165°C.
  2. Combine all ingredients and mix at low speed for 1 minute, followed by medium speed for 2 minutes.
  3. Using an ice cream scoop, scoop the cookie dough (about 65g) onto a baking tray.
  4. Bake for about 19 minutes. Baking time may vary depending on cookie dough size and oven used.
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Pistachio Muffin 

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Ingredients:

Crumble
Mauri Muffin Mix (Vanilla)170g
Butter, Soften 120g

Muffin
Egg 100g
Milk 120g
Oil 60g
Mauri Pinnacle Muffin Mix (Vanilla) 280g
 Butter (Melted) 120g
Salt 2g
Pistachio Paste 30g
Pistachio Nuts, Toasted 50g

Baking Step:

  1. For the crumble, put all ingredients together and mix well. It is not necessary to form a dough.
  2. Refrigerate until firm and crumbly.
  3. BFor the muffin, using a paddle attachment, mix the egg, milk, and oil at low speed for 1 minute.
  4. Scrape down the bowl and add the muffin mix, butter, and salt. Mix for another 2 minutes at medium speed.
  5. Deposit the batter into paper cups or muffin molds until 1/3 full. For standard muffins, the batter weight should be about 70g, and for jumbo muffins, it should be about 90g-100g.
  6. Sprinkle the crumble on top of the muffin batter.
  7. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  8. Remove from the oven and let cool before serving.
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Apple Rose Muffin 

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Ingredients:

Egg100g
Milk 120g
Oil 60g
Mauri Muffin Mix (Vanilla) 280g
 Butter (Melted) 120g
Salt 2g
Gala Apple 2-3 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. SPlace the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. Using a paddle attachment, place the egg, milk, and oil in a bowl and mix well.
  5. When well mixed, add the muffin mix, butter, and salt.
  6. Scrape down the bowl and continue to mix for another 2 minutes at medium speed.
  7. Deposit the batter into paper cups or muffin molds, about 90g-100g each.
  8. Arrange the sliced apple in a rose shape and place on top of the muffin batter.
  9. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  10. Remove from the oven and let cool before serving.
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Apple Rose Pie

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Ingredients:

Base
Mauri Muffin Mix (vanilla)150g
Butter, softened 100g
AP Flour 80g

Custard
A
Milk 250g
Cream 50g
Butter 25g
Sugar 50g
Salt 2g

B
Corn Flour, Sifted 42g
Egg75g

Gala Apple 3-5 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. Place the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. For the Base, using a paddle attachment, blend all ingredients at low speed for 2 minutes.
  5. Refrigerate the dough for about 15 minutes./li>
  6. Using a 5″ pie mold, weigh 110g-120g of the base dough and press it into the mold.
  7. Bake at 170°C for about 15-20 minutes. Baking time may vary depending on dough weight and oven characteristics.
  8. Remove from the oven and let cool.
  9. For the custard, place ingredients A in a pot. Cook over medium heat.
  10. In a bowl, mix ingredients B and set aside.
  11. When the milk boils, pour half into the egg mixture and stir well.
  12. Pour the mixture back into the pot and cook until thickened. Set aside to cool.
  13. When cool, weigh 100g of custard and spread evenly into the pie base.
  14. Arrange the sliced apple on top in a rose shape.
  15. Bake at 180°C for about 5-10 minutes. Baking time may vary depending on dough weight and oven characteristics.
  16. Remove from the oven and let cool before serving.
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