Add in of the ingredients into blender. Blend until form a smooth paste.
Babka
Using a spiral mixer, dry mix flour, yeast, bread improver, sugar and slow at slow speed for 1 minute. Add in cold water, milk mix at slow speed for 3 minutes then switch to high speed for 5 minute.
2. Add in BOS, mix at slow speed for 1 minute then switch to high speed for 3 speed until dough is fully develop.
Rest dough for 10 minutes. Divide dough into 450g and rest for another 10 minutes. Roll out the dough to 10 inch x 10 inch square.
Spread pesto on the dough and roll into logs. Cut the rolls into 4 strips and braid in.
Place the braided pesto babka into loaf pan. Proof at 38°C with 85% humidity for 60 to 75 minutes. Spread some pesto onto the loaf.
Bake at 200°C (Top) 215°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.
Choux Pastry Mix180g
Corn Oil230g
Water140g
Cold Water 360g
Baking Step:
Using paddle, mix premix and oil for 1 minute at slow speed.
Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
Pipe to round shape.
Bake for approximately 20-25 minutes at 180C (top heat) and 180˚C (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
Using a spiral mixer, dry mix flour, yeast, bread improver and slow at slow speed for 1 minute. Add in cold water and mix at slow speed for 3 minutes then switch to high speed for 3 minute until form a sticky dough ball.
Add in herbs and sun dried tomatoes and mix at slow speed for 1 minute.
Rub the surface of the dough lightly with oil. Cover the bowl and leave at room temperature to ferment for 4 hours.
After 4 hours, deflate the dough by releasing it from the sides of the bowl and pulling it towards the centre. Rotate the bowl in quarter turns as you deflate, turning the dough into a rough ball.
Coat 10inch x 14inch rectangle pan with oil, place 1000g of the dough onto the pan. Spread the dough to all of the side.
Proof the focaccia at 38°C with 85% humidity for 45 minutes to 1 hour minutes or until double its size. Top with any herbs or vegetables.
Bake at 230°C (Top) 200°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.
Mauri Donut Mix 1000g Mauripan Instant Yeast 15g Pinnacle Shortening50g Cold Water 480g
Baking Step:
Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
Add shortening and mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 80% of window pane is achieved. (Temperature of final dough should be around 25-28°C)
Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
Proof the donut at 35°C, with 75% humidity for 30 min.
Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
Prepare three 6 inch fluted tube pan and generously grease it. Sprinkle 50g of almond flakes in bottom of pan. Combine sugar, cocoa powder, ground cinnamon and set aside.
Thoroughly mix together Mauri Donut Mix and Mauripan Instant Dry Yeast. Add in cold water and Pinnacle Margarine. Knead until dough is well developed. (Final dough temperature should be around 25-28°C).
Cover dough with plastic and allow to rest for 10 minutes. Weigh and cut dough to desired size. Let rest for another 10 minutes. Dip each dough into melted butter and roll it in sugar mixture. Place coated doughs in the prepared pan.
P4. Proof at 38°C, 85% humidity for 30 – 40 minutes. Bake at 175°C for 30 – 40 minutes. Cool the monkey bread for 5 minutes in the pan, before inverting the pan onto a platter and remove the pan. Finally drizzle with the salted caramel sauce and serve.
Salted Caramel Sauce
Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour. Turn off the heat and slowly add in cream, butter and salt.
Mauri Donut Mix1000g Mauripan Instant Dry Yeast15g Mauri Shortening50g
Cold Water 480g
Baking Step:
Using spiral mixer, dry mix donut mix and yeast at slow speed for 1 min. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
Add Mauri Shortening and mix at slow speed for 1 min. Switch to high speed and mix for 4 mins or until 70-80% of window pane is achieved. Switch to slow speed and mix for another 1 min. (Temperature of final dough should be around 25-28°C).
Rest dough for 10 mins in chilled condition then sheet and cut dough to desired thickness, shape and size.
Proof the donuts at 35°C with 75% humidity for 45 mins or until double its size. Remove from proofer and allow to dry for 10 mins (until skin of donut is dry to touch).
Fry donuts at 190°C for around 1 min per side. Drain excess oil on wire rack and let it cool.
Slice donuts into half. Sandwich the 2 sliced donut with desired toppings, vegetables, meat and sauces.
Biscoff Ice Cream
Lotus Biscoff Spread130g Mauri Instant Custard Mix100g
Full Cream Milk500g Mauri Non-Dairy Whip Topping500g
Condensed Milk75g
Lotus Biscoff Biscuits (Crushed)100g
Baking Step:
Chocolate Sponge Cake
Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
In a mixing bowl, add in eggs, water and Pinnacle Sponge Mix – Chocolate. Whisk at slow speed for 1 min. Scrap bowl, mix at high speed for 5 mins. Lastly, add oil and mix at slow speed for 30s.
Pour 350g batter into prepared cake tins. Bake at 180°C for about 20 – 25 mins. Baking conditions vary depending on the batter scaling weight and oven characteristic.
Biscoff Ice Cream
Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.
Assemble:
Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
Cut each chocolate sponge cake into 3 equal slices and put 1 slice into the cake tin. Pour in 180g biscoff ice cream, spread evenly and cover with another slice of cake.
Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.