Crocquant Au Choux

Ingredients:

Choux Pastry Mix180g
Corn Oil230g
Water140g
Cold Water 360g
 

Baking Step:

  1. Using paddle, mix premix and oil for 1 minute at slow speed.
  2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
  3. Pipe to round shape.
  4. 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.
  5. Remove from oven and let it cool before serving.

Focaccia Bread

Ingredients:

Bread Flour 1000g
Mauripan Instant Yeast 20g
Voltex Fresh5g
Salt20g
Cold Water 900g
Dried Mixed Herbs 15g
Sun Dried Tomatoes (Chopped)100g
Corn Oil+/-
 

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.

Bomboloni

Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 15g
Pinnacle Shortening50g
Cold Water 480g

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. 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)
  4. Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
  5. Proof the donut at 35°C, with 75% humidity for 30 min.
  6. Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
  7. Fry donuts at 190°C, around 1 mins 15s each side.

Ma Lai Go

Ingredients:

Group A
Mauri Butter Cake Mix 220g
Eggs100g
Water60g
Baking Soda2g

Group B
Oil60g
Pandan Coconut Flavor Code : 1003g  

Baking Step:

  1. Using whisk, mix Group A at high speed for 3 minutes.
  2. Fold in Group B until well combined.
  3. Pour the batter into 6’ tin and steam for 26 – 28 minutes.

Monkey Bread

Ingredients

Monkey Bread
Mauri Donut Mix1000g
Mauripan Instant Dry Yeast15g
Pinnacle Margarine50g
Cold Water 480g
Almond Flakes 150g
Castor Sugar500g
Cocoa Powder30g
Ground Cinnamon25g
Melted Unsalted Butter350g

Salted Caramel Sauce
Water120g
Sugar400g
Dairy Cream32g
Unsalted Butter 90g
Salt16g
   

Baking Step:

Monkey Bread
  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.
Salted Caramel Sauce
  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.
 

Travel Cake

Ingredients:

Cake Base
Group A
Pinnacle Cake Margarine 250g
Oil80g

Group B
Golden Cake Mix 550g

Group C
Eggs200g
Water80g
Glycerine40g
Cocoa Powder70g

Cream Cheese
Cream Cheese500g
Icing Sugar150g
Eggs1 nos
 

Baking Step:

Cake Base
  1. Using paddle, mix Group A at slow speed for 30 seconds.
  2. At slow speed, add in group B and mix until well combined or about 30s – 1 min.
  3. Add Group C within 2 minutes and further mix for 1 minutes at slow speed. Scrap bowl. Mix at medium speed for 2 minutes.
  4. Fill half of the paper tray or baking tin with batter. Pipe in a layer of cream cheese and then top with batter again.
  5. 5. Bake at 170oC for 22 – 25 mins depending on oven characteristic.
Cream Cheese
  1. Beat cream cheese and icing sugar until smooth.
  2. Add in eggs and beat until well mixed.

Yuzu Mousse

Ingredients:

Crumble
Mauri Classic Cookies Mix180g
Unsalted butter 250g
Water10g
Ground Almond40g

Yuzu Yogurt Mousse
Yogurt400g
Sugar35g
Mauri Non-Dairy Whip Topping500g
Water60g
Gelatine Powder20g
Mauri Lemon Yellow Colour1.5g
Yuzu Fruit Mix125g
 

Baking Step:

Crumble
  1. In a mixing bowl, add in all ingredients for crumble and mix well in slow speed for 1 minutes until combined.
  2. Spread out on a baking tray and bake at 170°C (top and bottom) for 10 – 15 minutes until golden brown.
  3. Once the crumble is cool to touch, break up to smaller pieces and place at bottom of mousse cup. Set aside.
Yuzu Yogurt Mousse
  1. In a small bowl, soak gelatine in water and set aside to bloom.
  2. In a large bowl, combine yogurt, sugar and bloomed gelatine.
  3. Heat over water bath until sugar and gelatine is dissolved. Set aside to cool.
  4. Once the mixture is cooled, add in Mauri Lemon Yellow Colour & yuzu fruit mix and mix well.
  5. In another mixing bowl, whip Mauri Non-Dairy Whipped Topping at high speed until soft peak and mix well.
  6. Fill yuzu yogurt mousse onto the crumble inside the mousse cup. Top with some yuzu fruit mix and decorate as desired.
 

Donut Burger

Ingredients

Mauri Donut Mix1000g
Mauripan Instant Dry Yeast15g
Mauri Shortening50g
Cold Water 480g

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.
 

Biscoff Ice Cream Cake

Ingredients:

Chocolate Sponge
Pinnacle Sponge Mix – Chocolate500g
Eggs500g
Water125g
Corn Oil125g

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
  1. Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
  2. 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.
  3. 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
  1. Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
  2. Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.
Assemble:
  1. Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
  2. 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.
  3. Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
  4. 4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.
   

Purple Sweet Potato Pizza

Ingredients

Mauri Purple Sweet Potato Bread Mix1000g
Mauripan Instant Dry Yeast11g
Water 480g
Corn Oil8g

Baking Step:

  1. Mix group A at medium speed until fully developed (about 10 minutes).
  2. Add in group B until well mixed.
  3. Rest dough for 20 minutes and cover it properly to prevent skinning.
  4. Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
  5. Proof at 38°C with 85% humidity for 60 – 90 minutes.
  6. Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.

 

 

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