Chocolate Tart Shell 

Ingredients:

Shell
Mauri Muffin Mix (Chocolate)150g
Butter, Softed100g
AP Flour 80g

Filling
Mauri NDWT Classic200g
Strawberry as desired

Baking Step:

  1. Using a paddle attachment, blend all the ingredients at low speed until well combined.
  2. Refrigerate the dough for about 15 minutes. Assemble it into a tart mold.
  3. Press the dough into the tart mold and use a fork to make some holes at the bottom.
  4. Bake at 170°C for about 20 to 25 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  5. Remove from the oven and let cool. Unmold when completely cool.
  6. Whip Mauri NDWT with a whisk attachment until medium peak condition.
  7. Using a piping bag, pipe the cream into the tart shell.
  8. Decorate with strawberries and keep in the refrigerator. Serve cold.

Chocolate Lolipop Cake 

Ingredients:

Mauri Muffin Mix (Chocolate)420g
Butter, Melted240g
Eggs 200g
Milk30g
White Chocolate 300g

Baking Step:

  1. Using a paddle attachment, blend all the ingredients at low speed.
  2. Scrape down the bowl and continue to mix for another 1 minute at medium speed.
  3. Put the batter into an 8” cake mold.
  4. Bake at 140°C for about 55 to 60 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  5. Remove from the oven and let cool before assembling.
  6. After cooling, put the cake into a mixing bowl. Using a paddle attachment, blend the cake until it becomes a well-formed dough.
  7. Weigh the dough into 30g portions and roll into round shapes or shape using an ice cream silicon mold. Refrigerate until firm.
  8. Melt the white chocolate, then dip the dough into it and decorate with sprinkles. Adding colored white chocolate is recommended for desired designs.

Chocolate Biscoff Muffin 

Ingredients:

Crumble
Mauri Muffin Mix (Chocolate)170g
Butter, Soften120g

Muffin
Eggs 100g
Milk120g
Oil 60g
Mauri Muffin Mix (Chocolate)4g
Butter (Melted) 120g
Salt 2g
Biscoff Biscuit 1 pc / ea

Baking Step:

  1. For the crumble, put all ingredients together and mix well. It is not necessary to form a dough.
  2. Refrigerate until firm and crumbly.
  3. For the muffin, using a paddle attachment, mix the egg, milk, and oil at low speed for 1 minute.
  4. Scrape down the bowl and add the muffin mix, butter, and salt. Mix for another 2 minutes at medium speed.
  5. Deposit the batter into paper cups or muffin molds until 1/3 full. For standard muffins, the batter weight should be about 70g, and for jumbo muffins, it should be about 90g-100g.
  6. Sprinkle the crumble on top of the muffin batter.
  7. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  8. After about 20 minutes of baking, place the Biscoff biscuits on top of the muffins.
  9. Continue baking in the oven.
  10. Remove from the oven and let cool before serving.

Vanilla Soft Cookies with Chocolate Chips

Ingredients:

Mauri Muffin Mix (Vanilla)800g
Eggs 200g
Butter (softened) 300g
Chocolate Chips160g
Brown Sugar 160g
Baking Soda 4g

Baking Step:

  1. Preheat the oven to 165°C.
  2. Combine all ingredients and mix at low speed for 1 minute, followed by medium speed for 2 minutes.
  3. Using an ice cream scoop, scoop the cookie dough (about 65g) onto a baking tray.
  4. Bake for about 19 minutes. Baking time may vary depending on cookie dough size and oven used.

Pistachio Muffin 

Ingredients:

Crumble
Mauri Muffin Mix (Vanilla)170g
Butter, Soften 120g

Muffin
Egg 100g
Milk 120g
Oil 60g
Mauri Pinnacle Muffin Mix (Vanilla) 280g
Butter (Melted) 120g
Salt 2g
Pistachio Paste 30g
Pistachio Nuts, Toasted 50g

Baking Step:

  1. For the crumble, put all ingredients together and mix well. It is not necessary to form a dough.
  2. Refrigerate until firm and crumbly.
  3. BFor the muffin, using a paddle attachment, mix the egg, milk, and oil at low speed for 1 minute.
  4. Scrape down the bowl and add the muffin mix, butter, and salt. Mix for another 2 minutes at medium speed.
  5. Deposit the batter into paper cups or muffin molds until 1/3 full. For standard muffins, the batter weight should be about 70g, and for jumbo muffins, it should be about 90g-100g.
  6. Sprinkle the crumble on top of the muffin batter.
  7. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  8. Remove from the oven and let cool before serving.

Apple Rose Muffin 

Ingredients:

Egg100g
Milk 120g
Oil 60g
Mauri Muffin Mix (Vanilla) 280g
Butter (Melted) 120g
Salt 2g
Gala Apple 2-3 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. SPlace the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. Using a paddle attachment, place the egg, milk, and oil in a bowl and mix well.
  5. When well mixed, add the muffin mix, butter, and salt.
  6. Scrape down the bowl and continue to mix for another 2 minutes at medium speed.
  7. Deposit the batter into paper cups or muffin molds, about 90g-100g each.
  8. Arrange the sliced apple in a rose shape and place on top of the muffin batter.
  9. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  10. Remove from the oven and let cool before serving.

Apple Rose Pie

Ingredients:

Base
Mauri Muffin Mix (vanilla)150g
Butter, softened 100g
AP Flour 80g

Custard
A
Milk 250g
Cream 50g
Butter 25g
Sugar 50g
Salt 2g

B
Corn Flour, Sifted 42g
Egg75g

Gala Apple 3-5 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. Place the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. For the Base, using a paddle attachment, blend all ingredients at low speed for 2 minutes.
  5. Refrigerate the dough for about 15 minutes./li>
  6. Using a 5″ pie mold, weigh 110g-120g of the base dough and press it into the mold.
  7. Bake at 170°C for about 15-20 minutes. Baking time may vary depending on dough weight and oven characteristics.
  8. Remove from the oven and let cool.
  9. For the custard, place ingredients A in a pot. Cook over medium heat.
  10. In a bowl, mix ingredients B and set aside.
  11. When the milk boils, pour half into the egg mixture and stir well.
  12. Pour the mixture back into the pot and cook until thickened. Set aside to cool.
  13. When cool, weigh 100g of custard and spread evenly into the pie base.
  14. Arrange the sliced apple on top in a rose shape.
  15. Bake at 180°C for about 5-10 minutes. Baking time may vary depending on dough weight and oven characteristics.
  16. Remove from the oven and let cool before serving.

Winter Wonderland

Ingredients:

Group 1
Pinnacle Sponge Mix500g
Whole Eggs500g
Water 125g

Group 2
Corn Oil 125g

Cream
Mauri Non Dairy Whip Topping 500g

Baking Step:

  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 6 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30 seconds.
  5. Fill batter into rectangular tray.
  6. Bake at 1900C for 10-13 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool and roll.
Cream
  1. Whip non-dairy until soft peak
  2. Apply non-dairy on top cake and roll.
Assemble:
  1. Swiss roll to assemble a trees shape.
  2. Using round nozzle to pipe a round shape cream and use spoon to make Christmas trees shape.
  3. Using strawberry to decoration the Christmas trees.

Cake Burger

Ingredients:

Mauri Butter Cake Mix Code:200400g
Mauri Margarine 140g
Unsalted Butter140g
Whole Eggs320g

Custard Filling
Mauri Instant Custard 80g
Milk 220g
Unsalted Butter (melted)50g
Nutella 50g
Oreo Crunch50g
Biscoff Spread50g
Lemon Juice10g

Baking Step:

  1. Using paddle, mix butter cake mix, margarine and unsalted butter at slow speed for 1 minute.
  2. Scrape down sides and add in eggs at slow speed for 2 minutes.
  3. Scrape down sides and mix at medium speed for 3 minutes.
  4. Last change to slow speed mix for 1 minute.
  5. Pour batter into donut shape cake tray around 30g batter.
  6. Bake at 180°C for 15 – 20 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  7. Remove from oven and let it cool before decoration.
Custard Filling
  1. Using paddle mix instant custard, milk and, melted butter until homogenous and set aside.
  2. Using 80g custard filling mix with Nutella and pipe on top cake donut and sandwich with another cake donut. Side with toasted almond nibs.
  3. Using 80g custard filling mix with Oreo crunch and pipe on top cake donut and sandwich with another cake donut. Side with Oreo crunch.
  4. Using 80g custard filling mix with biscoff spread and pipe on top cake donut and sandwich with another cake donut. Side with biscoff crunch.
  5. Using 80g custard filling mix with lemon juice and pipe on top cake donut and sandwich with another cake donut. Side with lemon zest.

Herbs & Vege Loaf

Ingredients:

Group A
Mauripan IDY20g
Voltex Fresh10g
Maurisoft3g
Bread Flour1000g
Sugar50g
Salt 18g
Mixed Herbs 8g
Butter/Margarine 50g

Group B
Cold Water550g

Group C
Spring Onions100g
Carrot (cubes)100g
Black Olives (slices)100g
Sun Dried Tomatoes (slices)100g
Cheese Cubes100g

Baking Step:

  1. Transfer Group A into mixing bowl and mix at low speed for 1 minutes
  2. Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
  3. Add in Group C and mix for 1 minutes 30 seconds at slow speed until combined.
  4. Rest the dough for 10 minutes on bench.
  5. Divide the dough into 550g dough weight.
  6. Round and rest the dough for 10 minutes.
  7. Mold into log shape and place into loaf tin.
  8. Proof for 70 – 80 minutes at 38℃ humidity 85%.
  9. Bake at 230℃ (Top) 220℃ (Bottom) for 28 – 30 minutes with lid.
  10. Remove from baking tin and cool on wired rack before serving..
(The recipe can make 4 x 550g loaf)

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