Baking Step:

1. Combine all ingredients and mix for about 5mins using paddle.
2. Rest dough for 10 minutes, then sheet and cut dough to desired thickness, shape and size.
3. Proof the donuts for 45min or until double the size.
4. Remove from proofer and allow to dry for 10 minutes (until skin of donut is dry to touch).
5. Fry donuts at 190°C, around 1.5 minute per side.

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.

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.

Production Method

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.

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.

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.

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.

Baking Step:

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.

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.

Baking Step:

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.

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.

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.