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. 

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.

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. 

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 

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.

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.