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.

Tiramisu

Ingredients:

Cream cheese 225g
Sugar 95g
Dairy cream 75g
Mauri Non-Dairy Whip Topping 150g
Instant Coffee powder 12g
Hot water 360g
Marie biscuit 36 (pcs)
Cocoa Powder (for deco)

Baking Step:

  1. Mix the instant coffee powder and hot water together in a small bowl and set aside.
  2. Combine cream cheese and sugar in a mixing bowl. With a paddle, mix for 1 min at slow speed then scrap the bowl. Change to medium speed and mix for min until the sugar is incorporate.
  3. Whisk together dairy cream and Mauri Non-Dairy Whip Topping for 2 mins at high speed until achieve medium soft peak.
  4. Split the whipped cream into 2 parts. Fold cream into the cream cheese mixture part by part until well combined. Set aside for assemble. 

Assembly:

  1. Prepare 6 glass cups, put 3 pcs of Marie biscuit into each cup and pour in 30g of coffee to soak. Pipe in 45g of mousse. Repeat with another layer. 
  2. Lastly, dust with cocoa powder. 

Raspberry Mousse Cake

Cake Base Ingredients:

Pinnacle Sponge Mix – Chocolate 500g
Egg 500g
Water / Milk 125g
Corn Oil 125g

Raspberry Mousse Ingredients:

Raspberry puree 190g
Sugar 15g
Water 40g
Glucose 50g
Gelatine sheet 4pcs. (soaked in water) 12g
Mauri Non-Dairy Whip Topping 150g
(whipped to soft peak)

Cake Base Baking Step:

  1. Preheat oven to 200°C.
  2. Whisk all ingredients except corn oil for 1 minute at slow speed and then continue mixing for 6 minutes at high speed.
  3. Blend in corn oil at low speed for 1 minute. Pour batter into desired baking trays.
  4. Bake for 12 – 15 minutes. Check the cake with a skewer for doneness. The skewer should come out clean if the cake is done. 

Raspberry Mousse Baking Step:

  1. Heat raspberry puree, sugar and water until it begins to boil.
  2. Stir in glucose until well mixed.
  3. Add in soaked gelatine and stir until gelatine dissolves. Set aside to cool.
  4. Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  5. Put mixture into desired mould and keep in refrigerator until set. 


Assembly:

  1. Place Raspberry mousse into desired mould (semi circle mould).
  2. Add chocolate sponge cake into the middle of the mould.
  3. Fill the mould with raspberry mousse until full.
  4. Keep in refrigerator until set. Remove from mould for decoration.
  5. Lastly, place on top of Chocolate Sponge Cake 

 

Passion Fruit Ice Cream

Ingredients:

Group A Passion fruit puree 200g
Icing sugar 40g
Pinnacle Instant Custard Mix 50g
Full Cream Milk 150g
Group B
Mauri Non-Dairy Whip Topping 200g
Condensed Milk 30g

Product Method:

  1. Using whisk, whip Group B at high speed until achieve soft peak.
  2. Mix Group A together until homogenous.
  3. Fold in Group C into the mixture.
  4. Freeze for minimum 4 hours before serve.

Matcha Ice Cream

Ingredients:

Group A
Matcha powder 10g

Icing sugar 30g
Pinnacle Instant Custard Mix 40g

Group B
Full Cream Milk 200g

Group C
Mauri Non-Dairy Whip Topping 200g
Condensed Milk 40g

Product Method:

  1. Using whisk, whip Group C at high speed until achieve soft peak
  2. Mix Group A and B together until homogenous and mix into Group C at low speed.
  3. Freeze for minimum 3 hours before serve. 

Mango Ice Cream

Ingredients:

Group A
Mango puree 200g

Icing sugar 40g

Pinnacle Instant Custard 50g
Full Cream Milk 150g

Group B
Mauri Non-Dairy Whip Topping200g
Condensed Milk 30g

Product Method:

  1. Using whisk, whip Group B at high speed until achieve soft peak.
  2. Mix Group A together until homogenous.
  3. Fold in Group C into the mixture.
  4. Freeze for minimum 4 hours before serve.

 

Mango & Passion Fruit Mousse

Tart Base Ingredients:

Tart Base Mix 500g
Eggs 30g
Egg Yolk 37g
Unsalted Butter 165g

Mango & Passion Fruit Mousse Ingredients:

Cream Cheese 200g
Dairy Cream 50g
Egg Yolk 25g
Sugar 25g
Gelatine sheet 3pcs. (soaked in water) 9g
Mango Puree 100g
Passion Fruit Puree 50g
Mauri Non-Dairy Whip Topping 100g
(whipped to soft peak)

Mango & Passion Fruit Filling Ingredients:

Mango puree 200g
Passion fruit puree 100g
Pinnacle Instant Custard 100g

 

Tart Base Baking Step:

  1. Preheat oven to 160°C.
  2. Soften the butter in the mixer using beater attachment.
  3. Add in mixture of egg and egg yolk.
  4. Add in the premix and mix well. Do not overmix.
  5. Remove the dough and form into desired shape
  6. Bake for 20 minutes or until the sides has turned slightly brown. 

Mango & Passion Fruit Mousse Method:

  1. Mix Mauri Cream Cheese and fresh cream together over double boil and stir until mixture is smooth.
  2. Whisk lightly the egg yolk and sugar and add it into the cream cheese mixture. Stir until mixture is thick.
  3. Add in soaked gelatine and stir until gelatine dissolves.
  4. Add in mango puree and passion fruit puree and stir until well mixed. Set aside to cool.
  5. Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  6. Put mixture into desired mould and keep in refrigerator until set.

Mango & Passion Fruit Filling Method:

  1. Heat mango puree and passion fruit puree until it begins to boil, then set aside to cool.
  2. Add Mauri Pinnacle Instant Custard into the cooled puree mixture, stir and mix well.

Assembly:

  1. Place Mango & Passion Fruit mousse into desired mould (semi circle mould).
  2. Add Mango & Passion Fruit Filling in the middle of the mould.
  3. Add Mango & Passion Fruit Mousse until full.
  4. Keep in refrigerator until set. Remove it from the mould for decoration.
  5. Lastly, place the set mousse on top of Tart Base. 

Suggested recipe can make up to 8pcs.

Green Tea & Oreo Cheese Pie

Oreo Crust Base Ingredients:

Crushed Oreo biscuit 350g
Melted salted butter 50-65g

Green Tea Cheesecake Ingredients:

Group 1
Green tea powder 7g
Dairy cream (to dissolve green tea) 125g
White chocolate 50g
Group 2
Cream Cheese 200g
Sugar 30g
Gelatine sheet 2pcs. (soaked in water) 6g
Mauri Non-Dairy Whip Topping 100g
(whipped to soft peak)
Chopped Oreo 75g

Oreo Crust Base Baking Step:

  1. Mix the crushed Oreo biscuit with melted butter.
  2. Place the Oreo biscuit on the base of the cake ring (7 inches). 

Green Tea Cheesecake Baking Step:

Group 1
  1. Mix the green tea powder with fresh cream first and stir until well mixed and no lumps
  2. Heat the fresh cream until it begins to boil, add in white chocolate and stir very well to melt all the chocolates. Let it cool, use it once cool.
Group 2
  1. Mix Mauri Cream Cheese, fresh cream and sugar together over double boil until mixture is smooth
  2. Add soaked gelatine, stir and mix well.
  3. Add in mixture from step (A) and mix well.
  4. Set mixture aside to cool.
  5. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  6. Lastly fold in chopped Oreo.
  7. Put mixture into the pre-prepared ring mould with Oreo biscuit base on the bottom. Keep in refridgerator until set. 
Suggested recipe can make up to 10pcs.  

Crème Brulee Mamon

Créme Brûlée Ingredients:

Dairy Cream 500g
Milk 500g
Egg Yolk 250g


Mamon Base Ingredients:

Group 1

Mauri Mamon Mix Code:100 500g
Whole egg 300g
Egg White 325g

Group 2

Corn Oil 50g
Coconut milk 125g 

Créme Brûlée Product Method:

  1. Weight all ingredients for the crème brulee in a bowl and mix well.
  2. Strain the mixture and set aside. 


Mamon Base Method:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  5. Fill in 30g of crème brulee mixture into each mamon mould.
  6. Then fill in 45g of mamon batter on top of the crème brulee mixture in the mould.
  7. Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
  8. Place mamon moulds into the tray and steam bake at 180°C (top) and 190°C (bottom) for about 28 – 30 mins. Baking condition varies depending on batter scaling weight and oven characteristics.
     
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