Recipe

Recipe

Lemon Pound Cake

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Ingredients:

Group A
Mauri Butter Cake Mix500g
Margarine150g
Unsalted Butter150g

Group B
Whole Eggs 225g
Lemon Juice30g
Lemon Oil3g

Baking Step:

  1. Using paddle, mix Group 1 at slow speed for 1 minute.
  2. Scrape down sides and mix at high speed for 4 minutes.
  3. Scrape down sides and continue mix at high speed for 4 minutes.
  4. Slowly add in Group 2 at slow speed for 1 minute..
  5. Scrape down sides and continue mix at high speed for 3 minutes. Lastly change to slow speed for 1 minute.
  6. Bake at 170°C for 20 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  7. Remove from oven and let it cool before decoration.
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Crusty Wholemeal Sandwich

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Ingredients:

Group A
Pinnacle Wholemeal Mix400g
Mauripan Low Sugar IDY 15g
Voltex Crusty10g
Bread flour600g
Multigrain Mix200g
Sugar50g

Group B
Cold Water700g

Preparation Method:

  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. Rest the dough for 10 minutes on bench
  4. Divide the dough into 600g dough weight
  5. Round and rest the dough for 30 minutes.
  6. Mold into log shape and place on baking tray.
  7. Proof for 70 – 80 minutes at 38℃ humidity 85%.
  8. Score the bread. Bake at 210℃ (Top) 220℃ (Bottom) for 20 – 25 minutes with steam for 15 seconds.
  9. Remove from baking tin and cool on wired rack before serving.
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Red Velvet Donut

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Ingredients:

Mauri Donut Mix4 pack
Mauri Red Velvet Mix1 pack
Mauri Yeast (Sachet 11g)1 pack

Eggs140g
Water 115g
Oil 235g

 

Baking Step:

  1. Combine all ingredients and mix for about 5mins using paddle.
  2. Rest dough for 10 minutes, then sheet and cut dough to desired thickness, shape and size.
  3. Proof the donuts for 45min or until double the size.
  4. Remove from proofer and allow to dry for 10 minutes (until skin of donut is dry to touch).
  5. Fry donuts at 190°C, around 1.5 minute per side.
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Vegan Waffle 

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Ingredients:

Mauri Waffle Mix 1000g
Water 1200g
Mauri Non-Dairy Whipped Topping60g
 

Baking Step:

  1. Assemble all ingredients in mixer with paddle attachment.
  2. Mix at slow speed for 1 min and medium speed for 1 min or until homogenize.
  3. Deposit desired batter weight into waffle maker and heat until cooked. (Batter weight and heating time varies depending on waffle machine used.
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Beignets

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Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 20g
Evaporated Milk400g
Eggs100g
Condensed Milk100g
Unsalted Butter160g
A1 Softener20g
 

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in milk and eggs, mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. Add butter and softener, mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 90% of window pane is achieved. (Temperature of final dough should be around 28°C)
  4. Rest dough for 10 mins. Sheet to 7mm and cut dough to 2 inch x 2 inch square shape.
  5. Proof the beignets at 35°C, with 75% humidity for 45 min.
  6. Remove from proofer and allow to dry for 15 minutes (until skin of donut is dry to touch).
  7. Fry beignets at 190°C, around 30 seconds each side.
  8. Remove from fryer and let cool before dusting with icing sugar.

 

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Frappucinno

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Ingredients:

Salted Caramel Sauce:
Water 120g
Sugar 400g
Non-Dairy Whip Topping320g
Unsalted Butter90g
Salt16g

Frappuccino
Mauri Non-Dairy Whip Topping 150g
Espresso2 Shoots
Ice Cube80g
 

Production Method

Salted Caramel Sauce
  1. Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour.
  2. Turn off the heat and slowly add in the cream, butter and salt.
  3. Leave aside to cool before use.
Frappuccino
  1. Mix espresso and ice cube and pour into glass.
  2. Whip non-dairy whip topping until soft peak and scoop on top coffee until full.
  3. Drizzle salted caramel sauce on top non-dairy and decorate with popcorn. Serve cool.
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Premium Fruit Cake

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Ingredients:

Mixed Fruits
Water1000g
Black Treacle 500g
Raisins350g
Orange Peel 120g
Red Cherody120g
Green Cherody120g

Premium Fruit Cake
Mauri Golden Mix500g
Black Treacle 500g
Whole Eggs175g
Oil 180g
Black Treacle300g
Salt2g
Baking Soda2g
Soaked Mixed Fruits500g
 

Baking Step:

Mixed Fruits
  1. In a pot, add in all of the ingredients and bring to a boil.
  2. Transfer to a bowl and leave to cool at room temperature before use.
Premium Fruit Cake
  1. Using paddle, mix all ingredients except mixed fruit at slow speed for 1 minute.
  2. Scrape down the sides and continue mixing at medium speed for 4 minutes.
  3. Blend in mixed fruits until well mixed and pour 500g batter into 4 inch x 7.5 inch aluminium foil baking tray.
  4. Bake at 170c for 55 to 60 minutes.
  5. Remove from oven and let it cool before serving.
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Prosperity Pineapple Tart

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Ingredients:

Vanilla
Mauri Classic Cookies Mix 500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g

Chocolate
Mauri Classic Chocolate Cookies Mix500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g

Pandan
Mauri Classic Cookies Mix500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g
Pandan Coconut Kularome 18g
Green Colour 5 Drops

Sakura
Mauri Classic Cookies Mix500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g
Sakura Kularome 18g
Pink Colour 5 Drops

 

Baking Step:

  1. Using paddle, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Measure out 35g cookie dough and 15g pineapple filling.
  4. Wipe cookie dough over pineapple filling and shape into a ball. Dust with some all purpose flour and press into prosperity cat shape with the mooncake mould. Place onto baking trays.
  5. Bake at 150°C (Top) 160°C (Bottom) for 30 to 35 minutes. Remove from oven and let cool before packing.
Each recipe can make 25 pieces prosperity cat pineapple tart.

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Premium Muffins

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Ingredients:

Pinnacle Chocolate Muffin Mix500g
Eggs160g
Oil 165g
Water 220g
 

Baking Step:

  1. Preheat oven at 190°C.
  2. Using paddle attachment, mix all the ingredients except walnut and chocolate chip at low speed 1 minute.
  3. Scrap down the bowl and continue to mix for another 4 minutes at medium speed.
  4. Deposit the batter into paper cups or muffin mould until 1/3 full. Sprinkle some chocolate chip on top of batter.
  5. Bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out clean. Decorate as designed.
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Premium Chocolate Roll

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Ingredients:

Group 1
Mauri Chocolate Moist Cake Mix1000g
Eggs 1200g
Water250g
Cake Gel 35g
Group 2
Oil250g
 

Baking Step:

  1. Preheat oven 210°C (top) 170°C (bottom).
  2. Mix Group 1 ingredients for 1 minute at low speed.
  3. Scrap down the bowl and change to high speed and mix for 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for 1 minute.
  5. Fill 750g batter into standard Swiss roll pan.
  6. Bake for 12 minutes, baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before rolling.
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