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.

Pineapple Tart

Ingredients:

Mauri Tart Base Mix 135g
Pinnacle Custard powder 15g
Egg yolk 70g
Butter 250g

Filling Ingredients:

Pineapple Filling
 

Baking Step:

  1. Mix all the ingredients at slow speed for 1 min. Scrap bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a rolled pineapple filling onto the dough and roll up.
  5. Glaze with egg yolk.
  6. Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
  7.  Remove from oven and let it cool before packing.
  *Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough

Chocolate Brownie

Ingredients:

Group 1
Mauri Chocolate Brownie Mix135g
Whole Eggs40g

Group 2
Dark Chocolate35g
Salted Butter35g

Baking Step:

  1. Melt Group 2 over double boil. 
  2. Using hand held mixer, mix Group 1 at slow speed for 1 min. 
  3. Scrape bowl, mix at 2nd speed for 2 mins.
  4. old in Group 2 while chocolate is warm.
  5. Pour batter into aluminum foil tray (100 x 84 x 35) mm.
  6. Bake at 170°C for 25 – 28 mins. 

Chocolate Muffin

Ingredients:

Mauri Chocolate Mu in Mix350g
Eggs140g
Water120g
Oil140g
Chocolate ChipsAs Desired

Baking Step:

  1. Blend all the ingredients at slow speed for 1 min.
  2. Scrape bowl and mix for 4 mins at medium speed.
  3. Deposit batter into muffin mould until 1/3 full.
  4. Bake at 190˚C for about 20 – 25 mins.

*Recipe makes about 15 pcs of muffins (50g batter)

Moustache Cake

Ingredients:

Group 1
Mauri Sponge Cake Mix (Chocolate)500g
Whole eggs500g
Water125g

Group 2
Corn Oil125g

Assemble
Mauri Non-Dairy Whip Topping150g

Baking Step:

  1. Mix group 1 for 1 min at low speed.
  2. Scrape sides to ensure no lumps.
  3. SIncrease to high speed and mix for 6 mins.
  4. Gradually add in group 2 and mix at low speed for 30 secs.
  5. Add batter to baking tin until approximately 3/4 full.
  6. Bake at 180 – 190°C. Baking conditions may vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.
  8. Thaw Mauri Non-Dairy Whip Topping in the chiller before use. Whip up Mauri Non-Dairy Whip Topping until firm peaks. Decorate as desire.

Strawberry Chill Cheesecake

Base & Topping Ingredients:

Digestive Biscuit350g
Melted salted butter50g
Mauri Strawberry Filling – Topping35g

Cheesecake Ingredients:

Full Cream Milk75g
White Chocolate50g
Cream Cheese200g
Sugar30g
Gelatine (soaked in 18g water)6g
Mauri Non-Dairy Whip Topping6g
(whipped to soft peak)

Base & Topping Baking Step:

  1. Mix the crushed digestive biscuit with melted butter.
  2. Place the biscuit mixture on the base of the cake ring (6 inches).

Cheesecake Baking Step:

  1. Heat and stir full cream milk, white chocolate, cream cheese and sugar over double boil until mixture is smooth.
  2. Add soaked gelatine, stir and mix well. Set aside to cool.
  3. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  4. Put mixture into the pre-prepared ring mould with digestive biscuit base on the bottom. Keep in refrigerator until set.
  5. Top with Mauri Strawberry Filling and fresh strawberries.

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.

Sweet Buns

Ingredients

Bread Flour 1000g
Mauripan Instant Yeast11g
Salt 13g
Fine Sugar 180g
Milk Powder 40g
Butter 150g
Eggs 200g
Cold Water 360g

Baking Step:

  1. Mix flour and yeast for 30s with hook on low speed (1st)
  2. Add salt, sugar, milk powder, eggs and water. Mix for 1min on low speed (1st).
  3. Change to medium speed (2nd) and mix for 2 mins.
  4. Add butter and mix until dough is developed on fast speed.
  5. Scale dough into 50g pieces and round up. Rest for 15 mins.
  6. Flatten the dough and wrap filling inside it. Allow dough to proof until double in size.

Buttery Sponge Cake

Ingredients:

Group1
Mauri Vanilla Sponge Cake Mix135g
Eggs135g
Water 35g

Group 2
Corn Oil 35g

Baking Step:

  1. Mix Group 1 at slow speed for 1 min.
  2. Scrape bowl, change to high speed and mix for 6 mins.
  3. Gradually add in corn oil and blend at slow speed for 30s.
  4. Deposit batter onto 10 inch x 14 inch tray.
  5. Bake at 180°C for 18 – 22 mins.

Chocolate Sponge Cake

Ingredients:

Group 1
Mauri Chocolate Sponge Cake Mix350g
Eggs350g
Water 95g

Group 2
Corn Oil 95g

Baking Step:

  1. Mix Group 1 at slow speed for 1 min.
  2. Scrape bowl, change to high speed and mix for 6 mins.
  3. Gradually add in corn oil and blend at slow speed for 30s.
  4. Equally fill the batter into two 10 inch x 14 inch tray.
  5. Bake at 180°C for 18 – 20 mins.
Add to cart