Focaccia Bread

Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 15g
Pinnacle Shortening50g
Cold Water 480g

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. Add shortening and mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 80% of window pane is achieved. (Temperature of final dough should be around 25-28°C)
  4. Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
  5. Proof the donut at 35°C, with 75% humidity for 30 min.
  6. Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
  7. Fry donuts at 190°C, around 1 mins 15s each side.

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.
 

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.
 

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.

 

 

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.

Pancake

Ingredients

Mauri Pancake Mix135g
Eggs 30g
Milk 95g
Oil 5g

Baking Step:

  1. Using whisk, mix all ingredients until well combined.
  2. Scoop a small amount of batter onto a non-stick pan and cook until bubbles appear on the surface. Flip and cook until golden-brown.

Sweet Buns

Ingredients

Bread Flour 1000g
Mauripan Instant Yeast11g
Salt 13g
Fine Sugar 180g
Milk Powder 40g
Butter 150g
Eggs 200g
Cold Water 360g

Baking Step:

  1. Mix flour and yeast for 30s with hook on low speed (1st)
  2. Add salt, sugar, milk powder, eggs and water. Mix for 1min on low speed (1st).
  3. Change to medium speed (2nd) and mix for 2 mins.
  4. Add butter and mix until dough is developed on fast speed.
  5. Scale dough into 50g pieces and round up. Rest for 15 mins.
  6. Flatten the dough and wrap filling inside it. Allow dough to proof until double in size.

Wholemeal Bread

Ingredients

Mauri Wholemeal Mix 600g
Bread flour 400g
Water 600g
Sugar 40g
Shortening 40g
Bread Improver (Voltex Gold) 5g
Mauripan Instant Yeast 15g

Baking Step:

  1. Blend all dry ingredients at low speed for about 1 min.
  2. Add in water and mix at low speed (1st) for 2 minutes, and then mix at high speed until dough is fully developed.
  3. Rest the dough for 10 minutes. Cover the dough with a plastic sheet to prevent skinning.
  4. Scale to desired weight, shape and allow to rest for 10 – 15 min.
  5. Proof at 40°C and RH 80% for approximately 60 min.
  6. Bake at 200°C for about 20 – 30 minutes. Baking condition varies upon dough weight and oven used. 

White Loaf Bread

Ingredients

Bread Flour 1000g
Mauripan Instant Yeast 15g
Salt 18g
Sugar 40g
Mauri Finetex 10g
Cold water (0-1 0C) 600g
Shortening 20g

Baking Step:

  1. Weigh all ingredients.
  2. Place all dry ingredients into the mixer and mix for 1 minute.
  3. Add in water and mix for 7 minutes.
  4. Add in shortening and mix for 6 minutes (or until dough is well developed).
  5. Round the dough and rest for 10 minutes.
  6. Scale the dough into 450g per piece, round and rest for 5 minutes.
  7. Shape the dough and put into bread tin.
  8. Proof at 40 0C and RH 80% for approximately 60 minutes.
  9. Bake at 2300C top 2100C bottom for about 30 to 35 minutes or until done.
  10. Baking condition varies upon oven used and dough weight. 

Shokupan

Ingredients

Group A
Bread Flour 1000g
Mauri Japanese Bread Improver 10g
Sugar 130g
Salt 16g
Mauripan IDY 15g

Group B
Eggs 100g
Milk 310g
Water 250g

Group C
Butter 100g

Baking Step:

  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for 8 minutes (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (7 – 8 minutes).
  7. Rest the dough for 10 minutes.
  8. Divide the dough into 110 g dough.
  9. Round and rest the dough for 5 minutes.
  10. Knead and roll the dough into elongated shape.
  11. Keep the dough and rest the dough for about 5 minues.
  12. Repeat “Step 10” and put the 4 pieces of dough into the bread tins.
  13. Proof the dough at 38°C, 85% RH until double its original size.
  14. Bake at Top oven (205°C – Top ; 225°C – bottom) for 24-26 minutes.
  15. Cool the breads at the cooling rack.

*Recipe makes about 4 loaves of bread (440g dough weight). 

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