Recipe

Baking Step:

1. Add in of the ingredients into blender. Blend until form a smooth paste.

1. 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. 2. Add in BOS, mix at slow speed for 1 minute then switch to high speed for 3 speed until dough is fully develop.
3. 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.
4. Spread pesto on the dough and roll into logs. Cut the rolls into 4 strips and braid in.
5. 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.
6. Bake at 200°C (Top) 215°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.

Baking Step:

1. 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.
2. Add in herbs and sun dried tomatoes and mix at slow speed for 1 minute.
3. Rub the surface of the dough lightly with oil. Cover the bowl and leave at room temperature to ferment for 4 hours.
4. 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.
5. Coat 10inch x 14inch rectangle pan with oil, place 1000g of the dough onto the pan. Spread the dough to all of the side.
6. 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.
7. Bake at 230°C (Top) 200°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.

Baking Step:

1. 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.
2. 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).
3. 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.
4. 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.

1. 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.
2. Leave aside to cool before use.

Baking Step:

1. 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.
2. 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).
3. Rest dough for 10 mins in chilled condition then sheet and cut dough to desired thickness, shape and size.
4. 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).
5. Fry donuts at 190°C for around 1 min per side. Drain excess oil on wire rack and let it cool.
6. Slice donuts into half. Sandwich the 2 sliced donut with desired toppings, vegetables, meat and sauces.