Recipe

Recipe

Lychee Sirap Bandung Cake

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Ingredients:

Group A
Mauri Cake Margarine 560g
Mauri Golden Mix 1000g
Oil 100g

Group B
Eggs 560g
Water 100gCondense Milk 60g
Rose Emulco 20g
Pink Colour 1g

Lychee Cream
Mauri Non-Dairy Whip Topping 750g
Lychee Emulco 22g

Baking Step:

  1. Using paddle, mix group A at slow speed for 1 minute.
  2. Scrape down the sides and add in Group B within 3 minutes.
  3. Scrape down the sides and change to medium speed for 3 minutes.
  4. Weight 400gm to 6 inch round tin.
  5. Bake at 170oC for 30 – 40 minutes.
  6. Remove from oven and let it cool.
  7. Whip up Mauri Non-Dairy Whip Topping with lychee emulco until firm. Use it to layer the cake and decorate as desired. 
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Cup Cakes

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Ingredients:

Eggs 700g
Mauri Cup Cake Mix 1000g
Water / Milk 150g
Oil 350g

Baking Step: 

  1. Whisk eggs until slightly light for about 3 minutes at 3rd speed. 
  2. Add in Mauri Pinnacle Cup Cake Mix into mixing bowl and mix at 3rd speed for 5 minutes.
  3. Gradually add in corn oil and mix at 1st speed for about 30 sec.
  4. Pour batter into cupcake moulds. 
  5. Bake at 180°C for about 22 to 25 minutes.
    (Baking conditions vary depending on batter weight and oven characteristics).
  6. Cool the muffins on a wire rack before serving. 

*Recipe makes about 48 pieces of muffin (45g batter)

 

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Fruit Cake

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Ingredients:

Group A 
Egg 350g
Milk / Water 300g
Corn Oil 300g

Group B
Mauri Golden Mix 1000g

Group C
Mixed Fruits 700g

 

Baking Step:

  1. Using paddle, mix group A and group B at slow speed for 1 min. 
  2. Scrape down the sides and continue mixing at medium speed for 4 mins. 
  3. Blend in group C until well mixed and pour the batter into baking mould. 
  4. Bake at 170°C for 55 – 60 mins. 
  5. Remove from oven and let it cool before serving. 

*Recipe makes about 5 loaves of fruit cake (500g batter weight). Amount of batter and loaves quantity depends on tin size used. 

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Citrus Orange Cake

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Ingredients

Cake Ingredient
Group 1
Mauri Butter Cake Mix 1000g
Pinnacle Cake Margarine 600g

Group 2
Eggs 440g
Orange Juice 200g
Orange Oil 6g
Orange zest 4 nos

Filling Ingredients
Pinnacle Instant Custard 130
Milk 400g
Lemon Juice 100g
Lemon Zest 2 nos
Lemon Oil 1g
Melted Butter 80g

Cake Baking Step:

  1. Using paddle, mix Group 1 at slow speed for 1 min.
  2. Scrape down sides, continue mixing at high speed for 7 mins
  3. Slowly add in Group 2 at medium speed within 2 min.
  4. Scrape down sides, continue mixing at medium speed for 7 mins.
  5. Fill 1400g batter into 9” square tray (lined with grease-proof paper).
  6. Bake at 165°C for about 70min.
  7. Remove from oven and let it cool before serving.

Filling Production Method:

Mix all ingredients together except melted butter. Mix until firm, then fold in melted butter.

Assemble:

Layer cake with filling to desired height and trim into a handbag shape.
Whipped up Mauri Non-Dairy Whipped Topping and pipe rose shape over the cake. Decorate as desire.

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Wholemeal Bread

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Ingredients

Mauri Wholemeal Mix 600g
Bread flour 400g
Water 600g
Sugar 40g
Shortening 40g
Bread Improver (Voltex Gold) 5g
Mauripan Instant Yeast 15g

Baking Step:

  1. Blend all dry ingredients at low speed for about 1 min.
  2. Add in water and mix at low speed (1st) for 2 minutes, and then mix at high speed until dough is fully developed.
  3. Rest the dough for 10 minutes. Cover the dough with a plastic sheet to prevent skinning.
  4. Scale to desired weight, shape and allow to rest for 10 – 15 min.
  5. Proof at 40°C and RH 80% for approximately 60 min.
  6. Bake at 200°C for about 20 – 30 minutes. Baking condition varies upon dough weight and oven used. 
Download Recipe – 600g
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White Loaf Bread

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Ingredients

Bread Flour 1000g
Mauripan Instant Yeast 15g
Salt 18g
Sugar 40g
Mauri Finetex 10g
Cold water (0-1 0C) 600g
Shortening 20g

Baking Step:

  1. Weigh all ingredients.
  2. Place all dry ingredients into the mixer and mix for 1 minute.
  3. Add in water and mix for 7 minutes.
  4. Add in shortening and mix for 6 minutes (or until dough is well developed).
  5. Round the dough and rest for 10 minutes.
  6. Scale the dough into 450g per piece, round and rest for 5 minutes.
  7. Shape the dough and put into bread tin.
  8. Proof at 40 0C and RH 80% for approximately 60 minutes.
  9. Bake at 2300C top 2100C bottom for about 30 to 35 minutes or until done.
  10. Baking condition varies upon oven used and dough weight. 
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Shokupan

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Ingredients

Group A
Bread Flour 1000g
Mauri Japanese Bread Improver 10g
Sugar 130g
Salt 16g
Mauripan IDY 15g

Group B
Eggs 100g
Milk 310g
Water 250g

Group C
Butter 100g

Baking Step:

  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for 8 minutes (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (7 – 8 minutes).
  7. Rest the dough for 10 minutes.
  8. Divide the dough into 110 g dough.
  9. Round and rest the dough for 5 minutes.
  10. Knead and roll the dough into elongated shape.
  11. Keep the dough and rest the dough for about 5 minues.
  12. Repeat “Step 10” and put the 4 pieces of dough into the bread tins.
  13. Proof the dough at 38°C, 85% RH until double its original size.
  14. Bake at Top oven (205°C – Top ; 225°C – bottom) for 24-26 minutes.
  15. Cool the breads at the cooling rack.

*Recipe makes about 4 loaves of bread (440g dough weight). 

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Shibuya Honey Toast

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Ingredients:

Group A
Bread Flour 800g
Hokkaido Bread Concentrate200g
Sugar 75g
Salt 15g
Mauripan Instant Yeast 15g

Group B
Water 630g

Group C
Shortening 50g

Baking Step: 

  1. Mix ingredients A with mixer at low speed for 1 min. Add in Ingredients B and mix for 2-3 mins.
  2. Add in the shortening and mix for 1 min. Change to medium speed and mix until the dough is well-developed (9 – 10 mins).
  3. Rest dough for 10 mins. Divide the dough into 400g dough, round up and rest for 10 mins.
  4. Mould and place the dough into baking tin and cover with lid.
  5. Proof the dough at 38°C, 85% RH for 65 – 70 minutes, or until double its original size.
  6. Bake at 200°C for about 30 minutes. 

 

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Polo Bun with Salted Egg Kaya Filling

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Bun Ingredients:

Ingredients A
Bread Flour 800g
Mauri Hokkaido Bread Concentrate 200g
Sugar 140g
Salt 16g
Mauripan IDY 15g

Ingredients B
Eggs 50g
Milk 31g
Water 300g

Ingredients C
Butter 100g

Topping Ingredients:

Unsalted Butter (Softened) 145g
Icing sugar 100g
Whole egg 60g
All Purpose flour 220g
Baking Soda 5g

Salted Egg & Kaya Filling Ingredients:

Unsalted butter (softened) 200g
Icing sugar 140g
General purpose flour 40g
Full cream milk 100g
Milk powder 100g
Mauri Salted Egg Kularome 8g
Salt 8g
Mauri Kaya Paste +/-

Egg Wash Ingredients:

Whole Egg 55g
Milk 15g

Bun Baking Step:

  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed for about 1 min.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for about 7 mins (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (about 8 mins).
  7. Rest the dough for 10 mins.
  8.  Divide the dough into 50 g dough.
  9. Round and rest the dough for 5 mins.

Topping Production Method:

  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed for about 1 min.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for about 7 mins (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (about 8 mins).
  7. Rest the dough for 10 mins.
  8. Divide the dough into 50 g dough.
  9. Round and rest the dough for 5 mins.
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Slated Egg & Kaya Production Method:

  1. Using a paddle attachment, weigh all ingredients into the mixing bowl and beat at low speed for around 2 mins until fully combined. 
  2. Pipe 20g onto a tray and freeze until solid. 
  3. Take out from the freezer and roll into a ball. 
  4. Keep in the freezer before use. 

Assemble:

  1. Take a 50g of dough, flatten it. 
  2. Pipe 15g of kaya and place the salted egg filling into the dough and wrap. 
  3. Take 18g of polo bun topping, flatten it. 
  4. Wrap the top of the bun and score topping with lattice press prior to proofing. 
  5. Proof the dough at 35°C, 85% RH for about 40 – 45min. 
  6. Egg wash the polo bun topping. 
  7. Bake at 205°C (top) and 180°C (bottom) for 10 – 12 mins. 
  8. Cool the breads at the cooling rack before serving. 

Sakura Cream Bun

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Bun Ingredients

Group A
Bread Flour 800g
Mauri Hokkaido Bread Concentrate 200g
Sugar 140g
Salt 16g
Mauripan IDY 15g

Group B
Eggs 50g
Milk 310g
Water 300g

Group C
Butter 100g

Sakura Cream Filling Ingredients

Group A
Pinnacle Instant Custard Mix 100g
Full cream milk 250g
Mauri Non-Dairy Whip Topping 250g
Sakura flavor 0.6g
Mauri Pink Colour 0.6g

Group B
White Chocolate 100g Full Cream Milk 50g

Bun Baking Step:

  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed for about 1 min.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for about 7 minutes (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (about 8 minutes).
  7. Rest the dough for 10 minutes.
  8. Divide the dough into 50 g dough.
  9. Round and rest the dough for 5 minutes.
  10. Mould the dough into oval shape and place it onto a baking tray.
  11. Proof the dough at 38°C, 85% RH for about 90min or until double its original size.
  12. Bake at 195°C (top) and 185°C (bottom) for 10 – 12 minutes.
  13. Cool the breads at the cooling rack.

Sakura Cream Filling Production Method 

  1. Using double boil, melt Group B until dissolve
  2. Combine Group A and Group B ingredients into the mixing bowl and whisk at high speed until firm peak. Keep in chiller prior piping into buns. 
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