Chocolate Muffin

Ingredients:

Mauri Chocolate Mu in Mix350g
Eggs140g
Water120g
Oil140g
Chocolate ChipsAs Desired

Baking Step:

  1. Blend all the ingredients at slow speed for 1 min.
  2. Scrape bowl and mix for 4 mins at medium speed.
  3. Deposit batter into muffin mould until 1/3 full.
  4. Bake at 190˚C for about 20 – 25 mins.

*Recipe makes about 15 pcs of muffins (50g batter)

Moustache Cake

Ingredients:

Group 1
Mauri Sponge Cake Mix (Chocolate)500g
Whole eggs500g
Water125g

Group 2
Corn Oil125g

Assemble
Mauri Non-Dairy Whip Topping150g

Baking Step:

  1. Mix group 1 for 1 min at low speed.
  2. Scrape sides to ensure no lumps.
  3. SIncrease to high speed and mix for 6 mins.
  4. Gradually add in group 2 and mix at low speed for 30 secs.
  5. Add batter to baking tin until approximately 3/4 full.
  6. Bake at 180 – 190°C. Baking conditions may vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.
  8. Thaw Mauri Non-Dairy Whip Topping in the chiller before use. Whip up Mauri Non-Dairy Whip Topping until firm peaks. Decorate as desire.

Strawberry Chill Cheesecake

Base & Topping Ingredients:

Digestive Biscuit350g
Melted salted butter50g
Mauri Strawberry Filling – Topping35g

Cheesecake Ingredients:

Full Cream Milk75g
White Chocolate50g
Cream Cheese200g
Sugar30g
Gelatine (soaked in 18g water)6g
Mauri Non-Dairy Whip Topping6g
(whipped to soft peak)

Base & Topping Baking Step:

  1. Mix the crushed digestive biscuit with melted butter.
  2. Place the biscuit mixture on the base of the cake ring (6 inches).

Cheesecake Baking Step:

  1. Heat and stir full cream milk, white chocolate, cream cheese and sugar over double boil until mixture is smooth.
  2. Add soaked gelatine, stir and mix well. Set aside to cool.
  3. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  4. Put mixture into the pre-prepared ring mould with digestive biscuit base on the bottom. Keep in refrigerator until set.
  5. Top with Mauri Strawberry Filling and fresh strawberries.

Buttery Sponge Cake

Ingredients:

Group1
Mauri Vanilla Sponge Cake Mix135g
Eggs135g
Water 35g

Group 2
Corn Oil 35g

Baking Step:

  1. Mix Group 1 at slow speed for 1 min.
  2. Scrape bowl, change to high speed and mix for 6 mins.
  3. Gradually add in corn oil and blend at slow speed for 30s.
  4. Deposit batter onto 10 inch x 14 inch tray.
  5. Bake at 180°C for 18 – 22 mins.

Chocolate Sponge Cake

Ingredients:

Group 1
Mauri Chocolate Sponge Cake Mix350g
Eggs350g
Water 95g

Group 2
Corn Oil 95g

Baking Step:

  1. Mix Group 1 at slow speed for 1 min.
  2. Scrape bowl, change to high speed and mix for 6 mins.
  3. Gradually add in corn oil and blend at slow speed for 30s.
  4. Equally fill the batter into two 10 inch x 14 inch tray.
  5. Bake at 180°C for 18 – 20 mins.

Chocolate Lava Cake

Ingredients:

Mauri Lava Cake Mix (Chocolate)135g
Eggs35g
Water 40g
Oil 65g

Baking Step:

  1. Combine all ingredients and mix at low speed for 1 min.
  2. Scrape bowl and mix at medium speed for 4 mins.
  3. Pour about 80g batter into aluminium foil cups
  4. Bake at 210°C for 9 – 10 mins.

Chocolate Moist Cake

Ingredients:

Mauri Luxurious Moist Cake Mix350g
Eggs140g
Water 115g
Oil 235g

Baking Step:

  1. Using hand whisk, mix all ingredients until no lumps sticking
    to the side of the bowl.
  2. Pour cake batter into 5 aluminium foil tray
    ( 4 inch x 3 inch x 2 inch ) and steam using gas stoves for
    15 mins on medium high heat.
  3. Remove from steamer and let it cool before serving.

Watermelon Fa Gao

Ingredients:

Pinnacle Sponge Mix CTG500g
Water280g
Pink Color2g
Green Color0.5g

Baking Step:

  1. Using hand whisk, mix all ingredients until combined.
  2. Split batter into 3 bowls of 400g, 150g and 50g batter respectively.
  3. In 400g batter, add in 2g of pink colour. In 150g bowl, add in 0.5g green colour.
  4. Fill 40g pink batter into paper cups first. Pipe 5g of plain batter on top of pink batter. Cover the top with 7g of green batter.
  5. Steam for 18 mins. 

Burnt Cheese Cake

Ingredients:

Group A
Cream Cheese 500g
Sugar 100g
Corn Starch 20g
Group B
Egg 220g
Group C
Mauri Non-Dairy Whipped Topping 130g
Milk 100g

Baking Step:

  1. Using paddle, mix Group A at high speed for 5 mins or until no lump.
  2. Turn the mixer to medium speed, slowly add in Group B for 3 mins.
  3. At slow speed add in Group C within 1 minute. Bake at 220oC top heat and 180°C bottom heat for 35 to 40 mins, until top is dark amber and almost charred at parts but the middles is still wobbly when jingling the pan.
  4. Let it cool inside the tin fully on a wire rack at room temperature to allow the cheese cake to set. Place into the refrigerator after cooled to allow it to chill and set. Best serve cold. 

 

Chiffon Cake

Ingredients

Group 1
Mauri Chiffon Mix 350g
Eggs 350g
Egg White 95g
Water 25g

Group 2
Corn Oil 45g
Flavour (Optional) 4.5g
 

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape bowl, mix for 7 mins at high speed.
  3. Slowly add Group 2, blend at slow speed for 30s–1min.
  4. Divide batter into 5 small chiffon tin (5-inch). Bake at 180˚C for 25–30 mins.
  5. Remove from oven, invert the cake with the cake tin. Let it cool before removing from the tin. 
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