Recipe

Recipe

Vanilla Soft Cookies with Chocolate Chips

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Ingredients:

Mauri Muffin Mix (Vanilla)800g
Eggs 200g
Butter (softened) 300g
Chocolate Chips160g
Brown Sugar 160g
Baking Soda 4g

Baking Step:

  1. Preheat the oven to 165°C.
  2. Combine all ingredients and mix at low speed for 1 minute, followed by medium speed for 2 minutes.
  3. Using an ice cream scoop, scoop the cookie dough (about 65g) onto a baking tray.
  4. Bake for about 19 minutes. Baking time may vary depending on cookie dough size and oven used.
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Pistachio Muffin 

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Ingredients:

Crumble
Mauri Muffin Mix (Vanilla)170g
Butter, Soften 120g

Muffin
Egg 100g
Milk 120g
Oil 60g
Mauri Pinnacle Muffin Mix (Vanilla) 280g
 Butter (Melted) 120g
Salt 2g
Pistachio Paste 30g
Pistachio Nuts, Toasted 50g

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. BFor 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. Remove from the oven and let cool before serving.
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Apple Rose Muffin 

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Ingredients:

Egg100g
Milk 120g
Oil 60g
Mauri Muffin Mix (Vanilla) 280g
 Butter (Melted) 120g
Salt 2g
Gala Apple 2-3 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. SPlace the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. Using a paddle attachment, place the egg, milk, and oil in a bowl and mix well.
  5. When well mixed, add the muffin mix, butter, and salt.
  6. Scrape down the bowl and continue to mix for another 2 minutes at medium speed.
  7. Deposit the batter into paper cups or muffin molds, about 90g-100g each.
  8. Arrange the sliced apple in a rose shape and place on top of the muffin batter.
  9. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  10. Remove from the oven and let cool before serving.
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Apple Rose Pie

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Ingredients:

Base
Mauri Muffin Mix (vanilla)150g
Butter, softened 100g
AP Flour 80g

Custard
A
Milk 250g
Cream 50g
Butter 25g
Sugar 50g
Salt 2g

B
Corn Flour, Sifted 42g
Egg75g

Gala Apple 3-5 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. Place the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. For the Base, using a paddle attachment, blend all ingredients at low speed for 2 minutes.
  5. Refrigerate the dough for about 15 minutes./li>
  6. Using a 5″ pie mold, weigh 110g-120g of the base dough and press it into the mold.
  7. Bake at 170°C for about 15-20 minutes. Baking time may vary depending on dough weight and oven characteristics.
  8. Remove from the oven and let cool.
  9. For the custard, place ingredients A in a pot. Cook over medium heat.
  10. In a bowl, mix ingredients B and set aside.
  11. When the milk boils, pour half into the egg mixture and stir well.
  12. Pour the mixture back into the pot and cook until thickened. Set aside to cool.
  13. When cool, weigh 100g of custard and spread evenly into the pie base.
  14. Arrange the sliced apple on top in a rose shape.
  15. Bake at 180°C for about 5-10 minutes. Baking time may vary depending on dough weight and oven characteristics.
  16. Remove from the oven and let cool before serving.
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Winter Wonderland

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Ingredients:

Group 1
Pinnacle Sponge Mix500g
Whole Eggs500g
Water 125g

Group 2
Corn Oil 125g

Cream
Mauri Non Dairy Whip Topping 500g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 6 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30 seconds.
  5. Fill batter into rectangular tray.
  6. Bake at 1900C for 10-13 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool and roll.
Cream
  1. Whip non-dairy until soft peak
  2. Apply non-dairy on top cake and roll.
Assemble:
  1. Swiss roll to assemble a trees shape.
  2. Using round nozzle to pipe a round shape cream and use spoon to make Christmas trees shape.
  3. Using strawberry to decoration the Christmas trees.
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Cake Burger

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Ingredients:

Mauri Butter Cake Mix Code:200400g
Mauri Margarine 140g
Unsalted Butter140g
Whole Eggs320g

Custard Filling
Mauri Instant Custard 80g
Milk 220g
Unsalted Butter (melted)50g
Nutella 50g
Oreo Crunch50g
Biscoff Spread50g
Lemon Juice10g

Baking Step:

  1. Using paddle, mix butter cake mix, margarine and unsalted butter at slow speed for 1 minute.
  2. Scrape down sides and add in eggs at slow speed for 2 minutes.
  3. Scrape down sides and mix at medium speed for 3 minutes.
  4. Last change to slow speed mix for 1 minute.
  5. Pour batter into donut shape cake tray around 30g batter.
  6. Bake at 180°C for 15 – 20 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  7. Remove from oven and let it cool before decoration.
Custard Filling
  1. Using paddle mix instant custard, milk and, melted butter until homogenous and set aside.
  2. Using 80g custard filling mix with Nutella and pipe on top cake donut and sandwich with another cake donut. Side with toasted almond nibs.
  3. Using 80g custard filling mix with Oreo crunch and pipe on top cake donut and sandwich with another cake donut. Side with Oreo crunch.
  4. Using 80g custard filling mix with biscoff spread and pipe on top cake donut and sandwich with another cake donut. Side with biscoff crunch.
  5. Using 80g custard filling mix with lemon juice and pipe on top cake donut and sandwich with another cake donut. Side with lemon zest.
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Herbs & Vege Loaf

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Ingredients:

Group A
Mauripan IDY20g
Voltex Fresh10g
Maurisoft3g
Bread Flour1000g
Sugar50g
Salt 18g
Mixed Herbs 8g
Butter/Margarine 50g

Group B
Cold Water550g

Group C
Spring Onions100g
Carrot (cubes)100g
Black Olives (slices)100g
Sun Dried Tomatoes (slices)100g
Cheese Cubes100g

Baking Step:

  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. Add in Group C and mix for 1 minutes 30 seconds at slow speed until combined.
  4. Rest the dough for 10 minutes on bench.
  5. Divide the dough into 550g dough weight.
  6. Round and rest the dough for 10 minutes.
  7. Mold into log shape and place into loaf tin.
  8. Proof for 70 – 80 minutes at 38℃ humidity 85%.
  9. Bake at 230℃ (Top) 220℃ (Bottom) for 28 – 30 minutes with lid.
  10. Remove from baking tin and cool on wired rack before serving..
(The recipe can make 4 x 550g loaf)

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Supreme Croissant

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Ingredients:

Bread Flour1000g
Cold Water (soak with ice cube)400g
Mauripan High Sugar Compressed Yeast45g
Salt18g
Dough Fat50g
Sugar 140g
Full Cream Milk Powder 40g
Whole Egg100g
Mauri Arctic Pastry 10g
Gluten 10g
Layering Fat (Pastry Butter) 600g

Baking Step:

  1. Weigh up all the ingredients.
  2. Mix all the dry ingredient and butter for 1 minute.
  3. 3. Add in water and eggs and mix for 1 minutes at slow speed and 10 minutes high speed until 80% developed at medium speed. (Target dough temperature 18 – 20°C).
  4. Roll the dough to degas using roller.
  5. Rest the dough in blast freezer for around 15 minutes. If not to immediate laminate, keep in freezer to avoid dough fermentation..
  6. Sheet the layering fat into thinner thickness and to form desired size.
  7. Keep the layering fat in chiller to make sure the fat consistency is same as dough and to avoid the fat melting.
  8. Go through sheeter until 6mm thickness. First book fold with incorporating pastry margarine into the dough. Rest for 15 minutes in the blast freezer.
  9. Go through sheeter until 8mm thickness.
  10. First single fold. Rest for another 15 minutes in blast freezer.
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Marble Purple Sweet Potato Loaf

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Ingredients:

Group A
Mauri Sweet Bun Mix1000g
Mauripan Instant Dry Yeast18g
Butter/Margarine80g

Group B
Eggs80g
Cold Water 400g

Baking Step:

  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 5 minutes on bench.
  4. Divide the dough into 165g dough weight.
  5. Round and rest the dough for 5 minutes.
  6. Roll in log shape.
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Parfait

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Ingredients:

Mauri Non-Dairy Whip Topping300g
Strawberry (chopped)200g
Almond Granola 200g

Production Method:

  1. Rinse and pat dry the strawberry. Cut the strawberry into pieces.
  2. Whip Mauri Non-dairy Whip Topping until soft peak.
  3. Layer non-dairy cream, strawberry and almond granola in a glass cup or mason jar.
  4. 4) Can layer as much of each ingredient as you please. It’s really a personal preference.
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