Vegan Waffle 

Ingredients:

Mauri Waffle Mix 1000g
Water 1200g
Mauri Non-Dairy Whipped Topping60g
 

Baking Step:

  1. Assemble all ingredients in mixer with paddle attachment.
  2. Mix at slow speed for 1 min and medium speed for 1 min or until homogenize.
  3. Deposit desired batter weight into waffle maker and heat until cooked. (Batter weight and heating time varies depending on waffle machine used.

Beignets

Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 20g
Evaporated Milk400g
Eggs100g
Condensed Milk100g
Unsalted Butter160g
A1 Softener20g
 

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in milk and eggs, mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. Add butter and softener, mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 90% of window pane is achieved. (Temperature of final dough should be around 28°C)
  4. Rest dough for 10 mins. Sheet to 7mm and cut dough to 2 inch x 2 inch square shape.
  5. Proof the beignets at 35°C, with 75% humidity for 45 min.
  6. Remove from proofer and allow to dry for 15 minutes (until skin of donut is dry to touch).
  7. Fry beignets at 190°C, around 30 seconds each side.
  8. Remove from fryer and let cool before dusting with icing sugar.

 

Frappucinno

Ingredients:

Salted Caramel Sauce:
Water 120g
Sugar 400g
Non-Dairy Whip Topping320g
Unsalted Butter90g
Salt16g

Frappuccino
Mauri Non-Dairy Whip Topping 150g
Espresso2 Shoots
Ice Cube80g
 

Production Method

Salted Caramel Sauce
  1. Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour.
  2. Turn off the heat and slowly add in the cream, butter and salt.
  3. Leave aside to cool before use.
Frappuccino
  1. Mix espresso and ice cube and pour into glass.
  2. Whip non-dairy whip topping until soft peak and scoop on top coffee until full.
  3. Drizzle salted caramel sauce on top non-dairy and decorate with popcorn. Serve cool.

Crocquant Au Choux

Ingredients:

Choux Pastry Mix180g
Corn Oil230g
Water140g
Cold Water 360g
 

Baking Step:

  1. Using paddle, mix premix and oil for 1 minute at slow speed.
  2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
  3. Pipe to round shape.
  4. Bake for approximately 20-25 minutes at 180C (top heat) and 180˚C (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
  5. Remove from oven and let it cool before serving.

Bomboloni

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.

Yuzu Mousse

Ingredients:

Crumble
Mauri Classic Cookies Mix180g
Unsalted butter 250g
Water10g
Ground Almond40g

Yuzu Yogurt Mousse
Yogurt400g
Sugar35g
Mauri Non-Dairy Whip Topping500g
Water60g
Gelatine Powder20g
Mauri Lemon Yellow Colour1.5g
Yuzu Fruit Mix125g
 

Baking Step:

Crumble
  1. In a mixing bowl, add in all ingredients for crumble and mix well in slow speed for 1 minutes until combined.
  2. Spread out on a baking tray and bake at 170°C (top and bottom) for 10 – 15 minutes until golden brown.
  3. Once the crumble is cool to touch, break up to smaller pieces and place at bottom of mousse cup. Set aside.
Yuzu Yogurt Mousse
  1. In a small bowl, soak gelatine in water and set aside to bloom.
  2. In a large bowl, combine yogurt, sugar and bloomed gelatine.
  3. Heat over water bath until sugar and gelatine is dissolved. Set aside to cool.
  4. Once the mixture is cooled, add in Mauri Lemon Yellow Colour & yuzu fruit mix and mix well.
  5. In another mixing bowl, whip Mauri Non-Dairy Whipped Topping at high speed until soft peak and mix well.
  6. Fill yuzu yogurt mousse onto the crumble inside the mousse cup. Top with some yuzu fruit mix and decorate as desired.
 

Onde Onde Smoothies

Ingredients:

Gula Melak Syrup
Sugar250g
Water250g
Gula Melaka Kularome200g

Pandan Smoothies Mauri Non-Dairy Whip Topping (Frozen)200g
Cold Water200g
Mauri Pandan Coconut Flavor Code : 100 3g

Coconut Smoothies Mauri Non-Dairy Whip Topping (Frozen)150g
Coconut Cream80g
Cold Water100g
Salt2g
 

Baking Step:

Gula Melaka Syrup
Boil sugar and water until dissolve, remove from heat. Add in Gula Melaka Kularome and mix well.

Pandan Smoothies
Blend until homogenous for about 15 – 20s.

Coconut Smoothies
Blend until homogenous for about 15 – 20s.

  1. Pour Gula Melaka Syrup into a cup as the bottom layer.
  2. Pour Pandan Smoothie on top as the second layer.
  3. Lastly pour in Coconut Smoothie until 80% full as top layer.
  4. Sprinkle some toasted coconut flake on top for decoration. Serve cold.
 

Cocktail Pudding

Ingredients (Cake):

Mauri Custard Powder200g
Water1770g
Evaporated Milk600g
Sugar480g    

Baking Step:

  1. Combine Mauri Custard Powder and water into a pot and mix well until custard powder fully dissolved. 
  2. Heat up pan over low heat, add in evaporated milk and sugar. Constantly mix until mixture is thickened. 
  3. Pour custard mixture (about 50g) into small mould, let it cool slightly and refrigerate for 3 hours. Serve with vanilla sauce and fruit cocktail.
 

Sakura Snow Skin Layer Mooncake

Ingredients (Cake):

Group A
Mauri Butter Cake Mix100g
Unsalted Butter235g

Group B
Condensed Milk65g
Egg Yolk135g
Sakura Flavor10g
Pink Flavor 1-2 drops (as desired)

Baking Step:

  1. Preheat oven at 200° bottom. 
  2. Whisk Group A at high speed for 5 minutes. 
  3. In slow speed, add in Group B until well combined.
  4. Change to high speed, mix for 5 minutes.
  5. Poor 300gm batter into 14″ x 16″ tray and bake for 10 – 12 minutes. 

Ingredients (Cream Cheese Filling):

Cream Cheese200g
Icing Sugar75g

*Beat cream cheese and icing sugar until creamy

Baking Step:

  1. Spread about 100g cream cheese filling onto cake and roll up. 
  2. Slice into 5.5cm each, and use cream cheese filling to crumb coat. 
  3. A er crumb coat, freeze for about 15 minutes.

Ingredients (Sakura Snow Skin):

Snow Skin200g
Shortening30g
Cold Water115g
Sakura Flavor1g
Pink Color0.2 (as desired)


Baking Step:

  1. Mix all ingredients together, and rest for 30 minutes. 
  2. Divide snow skin dough into 70gm and wrap over roll cake. 
  3. Use mooncake mold to press out and chill before ser ve.

Donut

Ingredients:

Mauri Donut Mix 500g
Mauripan Instant Yeast 11g
Vegetable Oil 25g
Cold Water (0-1°C) 230-245g

Baking Step:

  1. Put all the ingredients in a mixer with dough hook attached.
  2. Mix until the dough is fully developed.
  3. Rest dough for 10 mins and cover the dough to prevent skinning.
  4. Roll the dough and cut with donut cutter.
  5. Leave to proof at room temperature for 40 – 45mins.
  6. Fry the donut until golden brown.
  7. Coat the donut with various type of Mauri Donut Coating or dusting sugar.
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