Recipe

Recipe

Petit Four

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Ingredients:

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

Group 2
Corn Oil 120g
Passion Mousse
Cream Cheese90g
Icing Sugar 75g
Passion Fruit Puree200g
Dairy Cream250g
Passion Fruit Flavor2.5g
Coconut Mousse:
Coconut Milk250g
Salt 4g
Sugar60g
Corn Flour25g
Dairy Cream250g
Gelatine10g
Water25g
Coconut Emulco5g
White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream 400g
Gelatine10g
Water 50g

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.

Passion Mousse Production Method:

  1. In mixing bowl using paddle attachment, beat cream cheese and icing sugar until smooth and lump-free.
  2. Add in passion fruit puree and passion fruit flavour. Continue to mix well.
  3. Using silicon mould, weight passion mousse about 25gm each into mould and spread well.
  4. Put into blast freezer about ½ hour or until freeze hard. Unmould and set into freezer.

Coconut Mousse Production Method:

  1. In small bowl, combine gelatine and water and set aside.
  2. Bring coconut milk, salt, sugar and corn flour in pot and cook in medium heat until thickened.
  3. Remove from heat and add the gelatine and stir until it dissolves.
  4. Add in coconut flavour and mix well. Set aside until cool.
  5. Whipped dairy cream until soft peak.

White Chocolate Glaze Production Method:

  1. Combine gelatine and water in small bowl and set aside.
  2. Heat white chocolate and dairy cream in a pot and cook in medium heat, stirring continuously until the chocolate is melted and the mixture boils.
  3. Remove from heat and add in gelatine and stir until dissolved.
  4. Strain the mixture through a sifter into another bowl.
  5. Set aside to cool.

Production Assemble Method:

  1. Bring coconut mousse in piping bag, pipe into preferred silicon mould about 50gm. freeze passion mousse, put in the middle of coconut mousse.
  2. Cover the passion mousse with coconut mousse. Spread evenly. Lastly, place cut white roll sponge to cover the mousse. freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  3. After unmoulding, keep the cakes in freezer.
  4. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  5. After glaze, keep in refrigerator. Serve cool.
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Santa’s Sweet Treat

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Ingredients:

Mauri Red Velvet Crème Cake Mix500g
Whole Eggs 250g
Vegetable Oil250g
Water80g
Mix Spice8g

Base Cake Mauri Golden Mix600g
Whole Eggs210g
Vegetable Oil180g
Water180g

Spice Cream Cheese Filling
Cream Cheese500g
Icing Sugar180g
Unsalted Butter (Softened)150g
Mixed Spice20g

Red Chocolate Coating
White Chocolate500g
Whipping Cream400g
Glucose60g
Gelatine20g
Water80g
Christmas Red Colouring15g

Baking Step:

  1. All in method with paddle attachment.
  2. Mix all the ingredients at slow speed for 1 min.
  3. Increase to medium speed and continue mixing for 4 minutes.
  4. Pour the batter into a 40cm x 30cm x 2cm tray.
  5. Bake at 180°C for 25 – 28 minutes. Baking times may vary depending on batter weight and oven characteristics.
Base Cake
  1. All in method with paddle attachment.
  2. Mix all the ingredients at slow speed for 1 min.
  3. Then shift to medium speed and continue mixing for 4 minutes.
  4. Fill batter into 40cm x 30cm x 2cm tray.
  5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
Spice Cream Cheese Filling
  1. Using paddle attach, whip cream cheese, icing sugar and mix spice until smooth and fluffy.
  2. Add in soften butter and mix until homogeneous.
Red Chocolate Coating
  1. Soak gelatine in water and set aside.
  2. Using a pot, boil whipping cream until boiling and pour into white chocolate and glucose and mix well until chocolate melted.
  3. Pour melted gelatine into chocolate mixture and mix well
  4. Fill batter into 40cm x 30cm x 2cm tray.
  5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.

Assemble:

  1. Using a 2-inch round cutter, cut out circles from both the base cake and red velvet cake.
  2. Place a slice of red velvet cake at the bottom, layer it with spiced cream cheese filling, add another slice of red velvet cake, and layer again with the spiced cream cheese filling. Add a final slice of red velvet cake on top, then cover the entire cake with spiced cream cheese. Freeze for 30 minutes.
  3. Glaze the frozen red velvet cake with red chocolate coating. Place the glazed red velvet cake on top of the base cake.
  4. Decorate the top of the cake with Christmas decorations.
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Hokkaido Milk Toast – Pink

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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
Red Colouring3 Drops
Pink Colouring2 Drops

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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Carbonara Bun

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Carbonara Filling

King Oyster200g
Sausage200g
High Ratio Flour30g
Whipping Cream600g
Salt4g
Black Pepper (coarse) 2g

Ingredients:

Group 1

Bread Flour1000g
Mauripan IDY 15g
Sugar130g
Salt16g
Sweet Bun Improver5g
Milk Powder 50g

Group 2
Cold Water320g
Eggs100g
Milk200g

Group 3
Unsalted Butter100g

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 3 – 5 minutes at high speed or until dough no stick to hand.
  3. Add in Group 3 and mix 8 – 10 minutes at high speed or until dough fully develop.
  4. Rest dough for 10 minutes and cover the dough to prevent skinning.
  5. Divide dough into 50g and further rest for another 10 minutes. Punch the dough into round shape and place into round cup.
  6. Proof at 38 C and RH 85% for approximately 70 – 85 minutes or until double in size. Fill the carbonara filling onto and sprinkle some cheddar cheese on top.
  7. Bake at 195 ˚C top 190 ˚C bottom for about 8 – 12 minutes.Baking condition varies upon oven used and dough weight.

Carbonara Filling Production Method:

  1. Cook king oyster mushrooms and sausages until done, then add whipping cream, high ratio flour, salt, and black pepper, cooking until thickened before cooling.
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Peppermint Lime Delight

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Ingredients:

Group 1
Mauri Yellow Moist Cake Mix500g
Whole Eggs 600g
Water125g
Cake Gel18g
Mint Flavor5g
Apple Green Colour0.3g

Group 2
Corn Oil125g
Lime Custard Filling
Pinnacle Instant Custard120g
Lime Juice 100g
Milk400g
Lime Zest2g
Icing Sugar40g

Combined all ingredients and mix well.
Peppermint Syrup
Hot Water200g
Sugar 60g
Peppermint Flavour3g

Combined all ingredients and mix well.

Baking Step:

  1. Mix Group 1 at slow speed for 1 min.
  2. Scrape bowl and mix at high speed for about 7 mins.
  3. Gradually add in Group 2 and mix at slow speed for about 30 seconds.
  4. Pour 600gm batter into 40cm x 35cm x 2.5cm baking pan.
  5. Bake at 210°C (top heat) and 170°C (bottom heat) for 8-10 minutes.
  6. Baking conditions vary depending on batter scaling weight and oven characteristics.

Assemble:

  1. Bottom with peppermint cake and brush with peppermint syrup, top apply with lime custard filling.
  2. Continue layering the cake until 3 layers, slice the cake into 9cm x 3cm rectangular size. Side faces up and decoration as desired.
  3. Garnish the top with roasted walnuts and Mauri Non-dairy Whipped Topping for a delightful crunch and creamy finish.
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Red Velvet Cheese Bliss

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Ingredients:

Mauri Red Velvet Crème Cake Mix500g
Whole Eggs 250g
Vegetable Oil 250g
Water80g

Cream Cheese
Cream Cheese500g
Icing Sugar 180g
Lemon Juice 30g
Unsalted Butter (Softened) 80g

Cheddar Cheese (for layering) 200g

Baking Step:

  1. All in method with paddle attachment.
  2. Beat all the ingredients at slow speed for 1 min.
  3. Then shift to medium speed and continue mixing for 4 minutes.
  4. Fill batter into 4-inch round tin. (150g).
  5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
Cream Cheese
  1. Whip cream cheese and icing sugar until soft, then add lemon juice and continue mixing until fluffy.
  2. Last add in softened butter and mix until homogenous.
  3. Bake cheddar cheese at 170°C until golden in colour.
  4. Layer the cake with lemon cream cheese, incorporating baked cheddar cheese in between the layers, and decorate as desired.
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Earl Grey Coconut Bliss

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Ingredients:

Group 1

Pinnacle Sponge Mix Fairy500g
Whole Eggs 500g
Water125g
Earl Grey Tea Powder12g

Group 2
Corn Oil125g

Baking Step:

  1. Dissolve earl grey tea powder in water.
  2. Mix Group 1 ingredients for 1 minute at low speed.
  3. Scrape down the sides of the bowl to ensure no lumps are sticking.
  4. Change to high speed and mix for about 7 minutes.
  5. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  6. Add 80g batter to 4-inch round cake tin.
  7. Bake at 170 0C for about 17 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  8. Remove from oven and let it cool.
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Chocolate Tart Shell 

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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.
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Chocolate Lolipop Cake 

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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.
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Chocolate Biscoff Muffin 

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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.
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