Winter Wonderland

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.

Cake Burger

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.

Herbs & Vege Loaf

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)

Supreme Croissant

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.

Marble Purple Sweet Potato Loaf

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.

Parfait

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.

Cheesy Onion Potato Bun

Ingredients:

Group A
Mauri Potato Bun Mix1000g
Mauripan Instant Dry Yeast20g
Butter/Margarine80g

Group B
Eggs80g
Cold Water 470g

Group C
Fried Shallots100g
Spring Onions50g

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 5 minutes on bench.
  5. Divide the dough into 40g dough weight.
  6. Round and rest the dough for 10 minutes.
  7. Round again and place 7 pieces of dough inside a 6 inches round baking tin.
  8. Proof for 70 – 80 minutes. Egg wash, sprinkle some spring onion on top and cover with some cheddar cheese.
  9. Bake at 185℃ (Top) 195℃ (Bottom) for 12 – 15 minutes.
  10. Remove from baking tin and cool on wired rack before serving.
(The recipe can make 6 nos 6 inches round baking tin)

Croffle

Ingredients:

Bread Flour1000g
Cold Water (soak with ice cube)400g
Mauripan High Sugar Compressed Yeast45g
Salt18g
Dough Fat50g
Sugar140g
Full Cream Milk Powder 40g
Whole Egg100g
Mauri Arctic Pastry10g
Gluten10g
Layering Fat (Pastry Butter)60g

Production Method:

  1. Weigh up all the ingredients.
  2. Mix all the dry ingredient and butter for 1 minute.

  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, can 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 butter 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.

  11. Go through sheeter until 8mm thickness.

  12. Second single fold. Rest for another 15 minutes in blast freezer.
  13. Go through sheeter until 4mm thickness.

  14. Ready to cut and mould into croissant shape.

  15. Proof at 30°C and RH 75% until 100% fully fermented.

  16. Place in a waffle machine at 180°C for 1 minutes 30 seconds to 2 minutes.

  17. Remove and cool on the wire rack before serving with Mauri Non-Dairy Whip Topping, any fillings or toppings you desired.
  18. Croffle are ready to be served.

Assorted Tarts

Ingredients:

Passion Fruit
Mauri Non-Dairy Whip Topping 150g
Passion Fruit Filling50g

Chocolate Orange
Mauri Non-Dairy Whip Topping 150g
Dark Chocolate (button)150g
Orange Emulco 5g
Orange Oil2 drops

Chocolate Raspberry
Mauri Non-Dairy Whip Topping 150g
Dark Chocolate (button) 150g

Chocolate
Mauri Non-Dairy Whip Topping 150g
Dark Chocolate (button) 150g

Production Method

Passion Fruit
  1. Whip non-dairy whip topping until soft peak, add in passion fruit filling and mix until homogeneous.
  2. Using nozzle pipe cream on top tarte and decoration as desired.
Chocolate Orange
  1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
  2. Pour chocolate ganache into tarte and set at chill.
  3. Top using non-dairy pipe as desired and using orange slice to decoration.
Chocolate Raspberry
  1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
  2. Pour chocolate ganache into tarte and set at chill.
  3. Top using fresh raspberry to decoration.
Chocolate
  1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
  2. Pour chocolate ganache into tarte and set at chill.
  3. Top using jelly to decoration.

Square Puff

Ingredients:

Group 1
Mauri Choux Pastry Mix200g
Corn Oil230g
Water240g
Egg 260g

Cheese Cream Filling
Mauri Non-Dairy Whip Topping 250g
Milk25g
Icing Sugar50g
Water 115g
Cream Cheese (soften) 150g

Production Method:

Group 1
  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 square shape mold 65mmX60mmX65mm.
  4. Bake for approximately 30-35 minutes at 210oC. Baking conditions vary depending on batter scaling weight and oven characteristics.
  5. Remove from oven and let it cool.
Cheese Cream Filling
  1. Beat cream cheese, icing sugar and milk until fluffy and set aside
  2. Using whisk to whip Non-dairy Whip Topping until soft peak, fold in cream cheese mixture.

Assemble:
  1. On the square puff bottom make a small hole, pipe cheese cream inside the puff.
  2. B2. At the top puff decoration as desired.

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