Recipe

Recipe

Apam Balik Cookies

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Ingredients:

Mauri Classic Cookies Mix 350g
Salted Butter/Margarine 120g
Ground Peanut100g
Cream Corn (blended)90g
Sweet Corn Emulco5g

 

 

Baking Step:

  1. Mixing Group A at slow speed for 1 minutes. 
  2. Scrape down sides, and continue mixing at medium speed for 1 minutes. 
  3. Use rolling pin to flatten the dough.
  4. Use round cutter to cut out, and each round shape divide to 6 small pieces. Place the cookies on the prepared baking tray.
  5. Egg wash on top of cookies and sprinkle some peanut chunk and sugar.
  6. Bake at 1700C for 10-12 minutes. Baking conditions vary depending on oven characteristics.
 
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Cekodok Pisang

67 Comments

Ingredients:

Mauri Self-Raising Flour200g
Mashed Banana470g
Sugar70g
Salt1 pinch

Baking Step:

  1. Mix all ingredients until homogenous. 
  2. Heat oil in a wok over medium heat for deep frying. Scoop out the batter and drop into the hot oil. 
  3. Deep-fry until the fritters are golden brown in colour and crispy.
  4. Remove and drain on paper towels. Serve.
 
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Cocktail Pudding

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Ingredients (Cake):

Mauri Custard Powder200g
Water1770g
Evaporated Milk600g
Sugar480g    

Baking Step:

  1. Combine Mauri Custard Powder and water into a pot and mix well until custard powder fully dissolved. 
  2. Heat up pan over low heat, add in evaporated milk and sugar. Constantly mix until mixture is thickened. 
  3. Pour custard mixture (about 50g) into small mould, let it cool slightly and refrigerate for 3 hours. Serve with vanilla sauce and fruit cocktail.
 
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Red Velvet Brownie

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Ingredients:

Mauri Red Velvet Cake Mix135g
Eggs46g
Melted unsalted butter68g

1 recipe makes 4pcs of red velvet brownies

Baking Step:

  1. Mix premix and eggs together at slow speed for 1 min. 
  2. Scrape bowl, gradually add in melted butter at medium speed until fully absorbed. Mix for another 1 min at medium speed. 
  3. Pipe 60g batter in small aluminium tray (4 inch x 3.5 inch x 1.5 inch) and add 5-10g of cream cheese on top of the batter and marble it.
  4. Bake at 170°C for 22 mins.
 
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Red Velvet Cookie

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Ingredients:

Mauri Red Velvet Cookie Mix 135g
Cream Cheese55g
Eggs25g
Butter 25g

Baking Step:

  1. Beat cream cheese until smooth and add in all ingredients.
  2. Mix until dough is formed and cleans up the sides of the bowl (about 2 –3 mins).
  3. Fill batter into piping bag & pipe onto a non-stick baking tray, flatten it.
  4. Bake at 180°C for 12 – 15 mins. Baking profile depends on oven variations.
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Pancake

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Ingredients

Mauri Pancake Mix135g
Eggs 30g
Milk 95g
Oil 5g

Baking Step:

  1. Using whisk, mix all ingredients until well combined.
  2. Scoop a small amount of batter onto a non-stick pan and cook until bubbles appear on the surface. Flip and cook until golden-brown.
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Sakura Snow Skin Layer Mooncake

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Ingredients (Cake):

Group A
Mauri Butter Cake Mix100g
Unsalted Butter235g

Group B
Condensed Milk65g
Egg Yolk135g
Sakura Flavor10g
Pink Flavor 1-2 drops (as desired)

Baking Step:

  1. Preheat oven at 200° bottom. 
  2. Whisk Group A at high speed for 5 minutes. 
  3. In slow speed, add in Group B until well combined.
  4. Change to high speed, mix for 5 minutes.
  5. Poor 300gm batter into 14″ x 16″ tray and bake for 10 – 12 minutes. 

Ingredients (Cream Cheese Filling):

Cream Cheese200g
Icing Sugar75g

*Beat cream cheese and icing sugar until creamy

Baking Step:

  1. Spread about 100g cream cheese filling onto cake and roll up. 
  2. Slice into 5.5cm each, and use cream cheese filling to crumb coat. 
  3. A er crumb coat, freeze for about 15 minutes.

Ingredients (Sakura Snow Skin):

Snow Skin200g
Shortening30g
Cold Water115g
Sakura Flavor1g
Pink Color0.2 (as desired)


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Baking Step:

  1. Mix all ingredients together, and rest for 30 minutes. 
  2. Divide snow skin dough into 70gm and wrap over roll cake. 
  3. Use mooncake mold to press out and chill before ser ve.

Pineapple Tart

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Ingredients:

Mauri Tart Base Mix 135g
Pinnacle Custard powder 15g
Egg yolk 70g
Butter 250g

Filling Ingredients:

Pineapple Filling
 

Baking Step:

  1. Mix all the ingredients at slow speed for 1 min. Scrap bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a rolled pineapple filling onto the dough and roll up.
  5. Glaze with egg yolk.
  6. Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
  7.  Remove from oven and let it cool before packing.
  *Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough

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Chocolate Brownie

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Ingredients:

Group 1
Mauri Chocolate Brownie Mix135g
Whole Eggs40g

Group 2
Dark Chocolate35g
Salted Butter35g

Baking Step:

  1. Melt Group 2 over double boil. 
  2. Using hand held mixer, mix Group 1 at slow speed for 1 min. 
  3. Scrape bowl, mix at 2nd speed for 2 mins.
  4. old in Group 2 while chocolate is warm.
  5. Pour batter into aluminum foil tray (100 x 84 x 35) mm.
  6. Bake at 170°C for 25 – 28 mins. 
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Chocolate Muffin

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Ingredients:

Mauri Chocolate Muffin Mix350g
Eggs140g
Water120g
Oil140g
Chocolate ChipsAs Desired

Baking Step:

  1. Blend all the ingredients at slow speed for 1 min.
  2. Scrape bowl and mix for 4 mins at medium speed.
  3. Deposit batter into muffin mould until 1/3 full.
  4. Bake at 190˚C for about 20 – 25 mins.

*Recipe makes about 15 pcs of muffins (50g batter)

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