Baking Step:

1. Mix premix and eggs together at slow speed for 1 min. 
2. Scrape bowl, gradually add in melted butter at medium speed until fully absorbed. Mix for another 1 min at medium speed. 
3. Pipe 60g batter in small aluminium tray (4 inch x 3.5 inch x 1.5 inch) and add 5-10g of cream cheese on top of the batter and marble it.
4. Bake at 170°C for 22 mins.

Baking Step:

1. Melt Group 2 over double boil. 
2. Using hand held mixer, mix Group 1 at slow speed for 1 min. 
3. Scrape bowl, mix at 2^nd speed for 2 mins.
4. old in Group 2 while chocolate is warm.
5. Pour batter into aluminum foil tray (100 x 84 x 35) mm.
6. Bake at 170°C for 25 – 28 mins. 

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)

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.

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.

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.

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.

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.

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.

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.