Recipe

Recipe

Hokkaido Milk Toast – Charcoal Blue Pea Flower

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Ingredients:

Group 1 Mauri Hokkaido Milk Bread Mix1000g
Mauripan Instant Dry Yeast15g

Group 2
Whole Eggs80g
Cold Water450g

Group 3
Butter, softed80g

Group 4
Blue Pea Flower Powder2g
Water5g

Baking Step:

  1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
  2. Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
  3. Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
  4. Weight dough 500gm, inside mixer.
  5. In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
  6. Rest dough for 10 minutes and cover the dough to prevent skinning.
  7. Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
  8. Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
  9. Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.
  • Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
  • Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.
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Hokkaido Milk Toast – Charcoal

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Ingredients:

Group 1 Mauri Hokkaido Milk Bread Mix1000g
Mauripan Instant Dry Yeast15g

Group 2
Whole Eggs80g
Cold Water450g

Group 3
Butter, softed80g

Group 4
Charcoal Colouring2g
Water5g

Baking Step:

  1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
  2. Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
  3. Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
  4. Weight dough 500gm, inside mixer.
  5. In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
  6. Rest dough for 10 minutes and cover the dough to prevent skinning.
  7. Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
  8. Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
  9. Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.
  • Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
  • Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.
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Golden Lemon Cake

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Lemon Chocolate

White Chocolate220g
Oil5g
Lemon Yellow Colour (Oil Base)2g

Ingredients:

Lemon Custard Filling

Pinnacle Instant Custard110g
Lemon Juice 100g
Water 300g
Unsalted Butter (Melted)60g

Base Cake
Butter Cake Mix Code:NC1000g
Unsalted Butter 300g
Pinnacle Margarine 300g
Whole Eggs550g
Lemon Oil5g
Lemon Zest2.5g

Baking Step:

  1. For lemon custard, whisk all ingredients until well combined and set aside.
  2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
  3. Scrape down sides and continue mixing at high speed for 7 minutes.
  4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
  5. Scrape down sides and continue mixing at high speed for 3 minutes.
  6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
  7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  8. Remove from oven and let it cool.

Lemon Chocolate Baking Step:

  1. For lemon custard, whisk all ingredients until well combined and set aside.
  2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
  3. Scrape down sides and continue mixing at high speed for 7 minutes.
  4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
  5. Scrape down sides and continue mixing at high speed for 3 minutes.
  6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
  7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  8. Remove from oven and let it cool.
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Hokkaido Sweet Squares

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Ingredients:

Group 1

Mauri Hokkaido Bread Mix1000g
Mauripan IDY15g

Group 2
Cold Water 420g
Whole Eggs 80g

Group 3
Unsalted Butter 80g

Vanilla Filling

Instant Custard100g
Milk300g
Mauri Non-Dairy Whip Topping200g

Green Tea Filling

Instant Custard100g
Milk300g
Mauri Non-Dairy Whip Topping200g
Green Tea Powder20g

Coconut Filling

Instant Custard100g
Coconut Milk200g
Milk100g
Mauri Non-Dairy Whip Topping200g
Green Tea Powder20g

Baking Step:

  1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
  2. Add in Group 2 ingredients and mix until dough not stick to hand.
  3. Add in Group 3 ingredients into the mixer and mix for 5 – 6 minutes at high speed until dough is fully develop.
  4. Rest dough for 10 minutes and cover the dough to prevent skinning.
  5. Divide dough into 95g pieces and further rest for another 10 minutes and shape the dough place into 3 inch mini square loaf tin.
  • Proof at 38 ˚C and RH 85% for approximately 60 – 70 minutes or until double in size.
  • Bake at 205 ˚C top 220 ˚C bottom for about 15 – 18 minutes. Baking condition varies upon oven used and dough weight.

    • Vanilla / Green Tea / Coconut Filling Production Method:

    1. Mix all ingredients until soft peak and set at chiller. Pipe filling into loaf bread and decorate as desired.
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    Kimchi Roll

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    Ingredients:

    Group 1

    Mauri Sweet Bun Mix1000g
    Mauripan IDY 17g

    Group 2
    Cold Water450g
    Whole Eggs80g

    Group 3
    Unsalted Butter 100g

    Kimchi Filling

    Kimchi200g
    High Ratio Flour20g

    Baking Step:

    1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
    2. Add in Group 2 ingredients and mix until dough not stick to hand.
    3. Add in Group 3 ingredients into the mixer and mix for 5 – 6 minutes at high
      speed until dough is fully develop.
    4. Rest dough for 10 minutes and cover the dough to prevent skinning.
    5. Divide dough into 50g pieces and further rest for another 10 minutes.
    6. Fill in the filling into the dough and make desired shape.
    • Proof at 38 ˚C and RH 85% for approximately 70 – 90 minutes or until double in size.
    • Bake at 195 ˚C top 185 ˚C bottom for about 8 – 10 minutes.Baking condition varies upon oven used and dough weight.

    Kimchi Filling Production Method:

    1. Prepare kimchi in a bowl, chop kimchi into small piece and mix with high ratio flour until well combined. Set aside to use.
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    Bunny Chow

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    Ingredients:

    Bread flour1000g
    Mauripan Instant Dry Yeast 15g
    Mauri Voltex Crusty10g
    Salt20g
    Cold Water600g

    Baking Step:

    1. Mix all dry ingredients at low speed for 1 min.
    2. Add water and mix dough at low speed for 1 min then mix at high speed to optimal dough development (about 10 minutes).
    3. Rest the 10 minutes. Cover with plastic sheet to prevent skinning.
    4. Scale to desired weight (150g) then rest for 10 minutes.
    5. Mould to desired shapes and place on non-stick baking tray.
    6. Proof at 38℃ and Humidity at 85% for approximately 100 – 110 minutes.
    7. Bake 220℃ (Top & Bottom) for 20-25 minutes, steam 15 seconds.
    8. Baking condition varies upon oven used and dough weight.

      9. Filling:
      Feel free to get creative with the filling! Popular choices include soups, chowders, dips, or stews, but the filling is entirely up to your preference!
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    Golden Spice Caramel Torte

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    Ingredients:

    Mauri Yellow Moist Cake Mix500g
    Whole Eggs 275g
    Water170g
    Brown Sugar50g
    Cocoa Powder10g
    Cinnamon Powder 10g
    Corn Oil125g

    Caramel Sauce

    Sugar500g
    Water50g
    Whipping Cream320g
    Salt3g
    Unsalted Butter50g

    Caramel Syrup

    Water200g
    Sugar 60g
    Water200g

    Caramel Walnut

    Water60g
    Brown Sugar65g
    Salt1g
    Walnut (Toasted)125g
    Unsalted Butter15g

    Baking Step:

    1. Mix all ingredients at slow speed for 1 min.
    2. Scrape down the sides of the bowl and mix at medium speed for 3 mins.
    3. Lastly change to slow speed for 1 min.
    4. Pour 600gm batter into 16cm x 16cm square tin.
    5. Bake at 170°C for 35-40 minutes.
    6. Baking conditions vary depending on batter scaling weight and oven characteristics.

    Caramel Sauce Production Method:

    1. Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
    2. At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
    3. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
    4. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all the cream has been incorporated. Whisk in the salt.
    5. Pour into container allow to cool completely.

    Caramel Syrup Production Method:

    1. Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
    2. At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
    3. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
    4. Set aside to cool.

    Caramel Walnut Production Method:

    1. Place a piece of non-stick parchment in pan. Set aside.
    2. Add all ingredients in a medium non-stick skillet.
    3. Place skillet over high heat and cook, stirring occasionally for 4 minutes.
    4. Reduce heat to medium, stir continuously for an additional one minute and cook until all the moisture evaporates. The walnuts will darken, become glossier, and begin to clump together.
    5. Transfer the nuts onto the prepared plate, ensuring to scrape off any remaining caramel from the pan. Allow them to cool to room temperature.

    Assemble:

    1. Slice the square cake into 2 layers, place a layer cake on top cake board, apply a layer caramel sauce and top with another layer cake, using caramel syrup to brush top layer cake.
    2. Slice the cake to 9cm x 3cm rectangular size. Top decorate with caramel walnut.
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    Petit Four – Green Tea Mousse Cake

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    Ingredients:

    Green Tea Mousse Cake
    Group 1
    Mauri Yellow Moist Cake Mix800g
    Eggs 960g
    Water 200g
    Cake Gel28g

    Group 2
    Corn Oil 120g
    Caramelize Pecan Nuts
    Sugar100g
    Water50g
    Pecan nuts, toasted100g
    Caramelize Pecan Custard
    Mauri Instant Custard50g
    Milk200g
    Icing Sugar35g
    Caramelize Pecan nuts, chopped100g
    Green Tea Mousse
    Gelatine9g
    Water (A)38g
    Cream Cheese150g
    Icing Sugar75g
    Water 100g
    Dairy Cream225g
    Green Tea Powder20g
    Water (B)60g
    White Chocolate Glaze
    White Chocolate Compound250g
    Dairy Cream400g
    Gelatine10g
    Water 50g
    Pistachio paste20g

    Baking Step:

    1. Mix Group 1 ingredients for 1 minute at low speed.
    2. SScrape down the sides of the bowl to ensure no lumps are sticking.
    3. Change to high speed and mix for about 7 minutes.
    4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
    5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
    6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
    7. Remove from oven and let it cool before serving.

    Caramelize Pecan Nuts Production Method:

    1. Combine sugar and water in pot, cook at high heat until syrup thicken.
    2. When syrup thicken, add in pecan nuts.
    3. Turn the heat into medium heat.
    4. Using wooden spoon, stir continuously until each nut is caramelized.
    5. Remove from heat, pour the nuts onto a tray. Set aside to cool before serving.

    Caramelize Pecan Custard Production Method:

    1. Using whisk attachment whisk instant custard, milk, and icing sugar in a mixing bowl.
    2. Using high speed to whisk about 5 minutes until become thicken texture.
    3. Add in chopped pecan nuts. Mix well.
    4. Use 22cm x 22cm tray, spread evenly.
    5. Put in blast freezer about 10 min.
    6. Use about 5.5cm cutter and cut the custard. Then put back into blast freezer until hard. Size very depends on mold using.

    Green Tea Mousse Production Method:

    1. Combine gelatine and water (A) in small bowl. Set aside.
    2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
    3. Add in icing sugar. Continue beat until smooth and lump-free. Scarp down the sides of bowl if necessary.
    4. Combine green tea powder and water (B) and mix well. Add into cream cheese portion and mix well. Set aside.
    5. Whip dairy cream until medium peak.
    6. Put some dairy cream into gelatine and melt until totally dissolve.
    7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
    8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

    White Chocolate Glaze Production Method:

    1. In small bowl, combine gelatine and water. Set aside.
    2. Combine white chocolate and dairy cream in a pot. Cook over medium heat until the chocolate is melted and the mixture boils, stirring frequently to prevent burning on the bottom of the pot.
    3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
    4. Add in pistachio paste and mix well.
    5. When well mix, strain through a sifter into another bowl.

    Production Assemble Method:

    1. Bring green tea mousse into piping bag, pipe into silicon mould about 40gm. Spread evenly.
    2. Put in custard into mould. Press to hold into mousse.
    3. Pipe in another green tea mousse weight about 20gm. Spread evenly.
    4. Put a slice of cut sponge on top of mousse.
    5. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
    6. After unmould, keep the cakes in freezer.
    7. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
    8. After glaze, keep in refrigerator. Serve cool.
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    Petit Four –  Melon Coconut Mousse Cake

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    Ingredients:

    Melon Coconut Mousse Cake
    Group 1
    Mauri Yellow Moist Cake Mix800g
    Eggs 960g
    Water 200g
    Cake Gel28g

    Group 2
    Corn Oil 120g
    Pineapple Custard
    Pineapple, mashed100g
    Milk50g
    Egg Yolk50g
    Sugar40g
    Gelatine5g
    Water25g
    Pineapple Emulco3g
    Coconut Mousse:
    Coconut Milk250g
    Salt4g
    Sugar60g
    Corn Starch25g
    Dairy Cream250g
    Gelatin10g
    Water50g
    Coconut Emulco5g
    Melon Mousse
    Cream Cheese180g
    Icing Sugar150g
    Melon, mashed400g
    Gelatine20g
    Water 100g
    Dairy Cream500g
    Honey Dew Flavor5g
    Green Apple Coloring3 Drops
    White Chocolate Glaze
    White Chocolate Compound250g
    Dairy Cream400g
    Gelatine10g
    Water 50g
    Pistachio paste20g

    Baking Step:

    1. Mix Group 1 ingredients for 1 minute at low speed.
    2. Scrape down the sides of the bowl to ensure no lump.
    3. Change to high speed and mix for about 7 minutes.
    4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
    5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
    6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
    7. Remove from oven and let it cool before serving.

    Pineapple Custard Production Method:

    1. Combine gelatine and water, mix well. Set aside.
    2. In pot, bring mashed pineapple and milk and heat at medium heat until boils.
    3. Combine egg yolk and sugar in small bowl.
    4. When milk is boils, pour ½ portion into egg yolk portion. Mix well and pour back into the balance of the milk portion and stir well.
    5. Heat again at medium heat and stirring continuously until the batter is thickens. Remove from heat.
    6. Add in gelatin into custard portion and mix until gelatin totally dissolve.
    7. Pour custard into silicon mold. Weight about 15gm each. Weight is very dependent size on silicon mold using.
    8. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.

    Melon Mousse Production Method:

    1. Combine gelatine and water in small bowl. Set aside.
    2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
    3. Add in icing sugar. Continue beat until smooth and no lumpy. Scarp down at side of bowl if necessary.
    4. Add in mashed melon and mix well. Set aside.
    5. Whip dairy cream until medium peak.
    6. Put some dairy cream into gelatine and melt until totally dissolve.
    7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
    8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

    Coconut Mousse Production Method:

    1. Combine gelatin and water in small bowl and mix well.
    2. Bring coconut milk, salt, sugar and corn starch in cooking pot. Heat at medium heat until boil. Keep stir when cooking.
    3. When boil, remove from heat. Add in gelatin and mix until gelatin totally dissolve.
    4. Bring dairy cream whisk until medium soft peak.
    5. Add ½ portion of dairy cream into coconut milk portion. Mix well.
    6. Add in remain dairy cream and mix well.

    White Chocolate Glaze Production Method:

    1. In small bowl, combine gelatine and water. Set aside.
    2. Bring white chocolate and dairy cream into pot. Cook in medium heat until chocolate dissolve and mixture is boil. Keep stir to avoid burn in bottom of pot.
    3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
    4. Add in pistachio paste and mix well.
    5. When well, strain with sifter into another bowl.
    6. Keep aside until it cool.

    Production Assemble Method:

    1. Unmold pineapple custard, set in freezer.
    2. Bring melon mousse into piping bag and pipe into silicon mold about 30gm. Spread evenly.
    3. Place pineapple custard in between of mousse. Press to set in.
    4. Bring coconut mousse into piping bag and pipe into mold about 35gm to cover whole mold.
    5. Last place cut sponge cake and press to hold sponge.
    6. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
    7. After unmoulding, keep the cakes in freezer.
    8. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
    9. After glaze, keep in refrigerator. Serve cool.
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    Petit Four –  Lemon Pistachio Mousse Cake

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    Ingredients:

    Lemon Pistachio Mousse
    Group 1
    Mauri Yellow Moist Cake Mix800g
    Eggs 960g
    Water 200g
    Cake Gel28g

    Group 2
    Corn Oil 120g

    Lemon Mousse
    Cream Cheese150g
    Icing Sugar 75g
    Lemon Juice60g
    Dairy Cream225g
    Passion Fruit Flavor38g

    Pistachio Mousse:
    Cream Cheese150g
    Icing Sugar 75g
    Pistachio Paste35g
    Gelatine9g
    Dairy Cream225g
    Water8g

    White Chocolate Glaze
    White Chocolate Compound250g
    Dairy Cream 400g
    Gelatine10g
    Water 50g
    Pistachio Paste 20g

    Baking Step:

    1. Mix Group 1 ingredients for 1 minute at low speed.
    2. Scrape down the sides of the bowl to ensure no lumps are sticking.
    3. Change to high speed and mix for about 7 minutes.
    4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
    5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
    6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
    7. Remove from oven and let it cool before serving.

    Lemon Mousse Production Method:

    1. Combine gelatine and water in small bowl. Set aside.
    2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
    3. Add in icing sugar. Continue beat until smooth and no lumpy. Scarp down at side of bowl if necessary.
    4. Add in lemon juice and mix well. Set aside.
    5. Whip dairy cream until medium peak.
    6. Put some dairy cream into gelatine and melt until totally dissolve.
    7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
    8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

    Pistachio Mousse Production Method:

    1. Combine gelatine and water in small bowl. Set aside.
    2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
    3. Add in icing sugar. Continue beat until smooth and no lump. Scarp down the side of the bowl if necessary.
    4. Add in pistachio paste and mix well. Set aside.
    5. Whip dairy cream until medium peak.
    6. Put some dairy cream into gelatine and melt until totally dissolve.
    7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
    8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

    White Chocolate Glaze Production Method:

    1. Combine gelatine and water in small bowl and set aside.
    2. Bring white chocolate and dairy cream into pot. Cook in medium heat until chocolate dissolve and mixture is boil. Keep stir to avoid burn in bottom of pot.
    3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
    4. Add in pistachio paste and mix well.
    5. When well, strain with sifter into another bowl.
    6. Keep aside until it cool.

    Production Assemble Method:

    1. Bring pistachio mousse into piping bag and pipe into silicon mold about 40gm.
    2. Add in about 5gm of chopped pistachio nuts.
    3. Put 1 slice of sponge.
    4. Bring lemon mousse into piping bag and pipe in about 25gm. Put a slice of sponge.
    5. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
    6. After unmoulding, keep the cakes in freezer.
    7. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
    8. After glaze, keep in refrigerator. Serve cool.
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