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National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries across Australia for over 100 years, we couldn’t let the day pass without sharing one of our lamington recipes, with a twist of course! Try our double chocolate lamington recipe and let us know how it stacks up against the classic!

INGREDIENTS

IngredientsWeight
LAMINGTON
MAURI NCF Utility Cake Mix2.000kg
Eggs0.400kg
Water0.800kg
Fine dark cocoa powder 0.280kg
CHOCOLATE DIPPING SAUCE
Icing sugar 0.950kg
Cocoa powder (sieved) 0.150kg
Boiling water0.160kg
Unsalted butter (melted)0.150kg
CHOCOLATE BUTTERCREAM
Castor sugar0.300kg
Water0.180kg
Glucose0.150kg
Egg yolks18pce
Unsalted butter (softened) 0.900kg
Dark Chocolate 0.210kg

LAMINGTON METHOD

STEP 01

Add water, eggs and NCF Utility Cake Mix in a bowl.

STEP 02

Using a whisk attachment, mix on low speed for 1 minute. Scrape down.

STEP 03

Mix for a further 5 minutes on high speed.

STEP 04

Mix for a further 5 minutes on medium speed.

STEP 05

Fold in by hand the cocoa powder and mix well to combine.

STEP 06

Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.

STEP 07

Bake at approximately 175°C for 25 minutes.

CHOCOLATE DIPPING SAUCE METHOD

STEP 01

Mix all ingredients together, whisking by hand until smooth and free of lumps.

CHOCOLATE BUTTERCREAM METHOD

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 02

Blend egg yolks in a mixing bowl on medium speed.

STEP 03

Once the sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all syrup is in the bowl.

STEP 04

Turn speed of machine up to high and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Fold the softened butter into the egg mixture and continue to mix until light and aerated.

STEP 06

Lastly, whisk in melted dark chocolate and mix until smooth and well combined.

ASSEMBLY

STEP 01

Cut lamington cake into 6cm squares.

STEP 02

Dip lamington in warm chocolate sauce and roll in shredded coconut.

STEP 03

Set lamingtons aside in the fridge to set.

STEP 04

Cut lamingtons in half and fill with chocolate buttercream using a star shape-piping nozzle.

Baking times will vary depending on the oven.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Ultimate Chocolate Layered Cake Recipe

World Chocolate Day is fast approaching (July 7th) and we have a new recipe that would make even Willy Wonka excited!

INGREDIENTS

INGREDIENTSWEIGHT
'Chocolate' Mud Cake
MAURI Chocolate Mudcake Mix1.000kg
Vegetable Oil0.150kg
Dark Chocolate Melts0.150kg
Hot Water0.200kg
Cold Water0.250kg
Sugar Syrup
Castor Sugar0.270kg
Water0.200kg
Brandy Concentrate (optional)0.050kg
Chocolate Mousse
Water0.150kg
Glucose Syrup0.150kg
Castor Sugar0.150kg
Whole Eggs0.320kg
Gelatine Leaves (gold)0.018kg
Dark Chocolate0.750kg
Semi Whipped Cream1.125kg

CHOCOLATE MUD CAKE METHOD

STEP 01

In a bowl melt the dark chocolate melts in the hot water, stir well. Once the chocolate is melted, add the cold water.

STEP 02

Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 03

Scale into paper lined 7 inch tins (650g drop weight) and bake at 160°C for 55 minutes.

STEP 04

After removing the cake from the oven, lightly brush the top of the warm mud cake with the sugar syrup.

SUGAR SYRUP METHOD

STEP 01

Bring sugar and water to the boil.

STEP 02

Remove from heat and stir in brandy. Solution is now ready to use.

CHOCOLATE MOUSSE METHOD

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 02

Place the eggs in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.

STEP 03

Once the sugar syrup has reached 120°C slowly stream the hot mixture over the whisking eggs until all is into the bowl.

STEP 04

Turn machine speed up to third or top speed and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Soak the gelatine in cold water until softened. Warm this gelatine up over the stove with a splash of water until gelatine melts and mixture is clear. Stream this into the egg mixture on low speed and mix to combine.

STEP 06

In a separate bowl melt the chocolate and place aside.

STEP 07

In another bowl whisk the cream to soft peaks.

STEP 08

Remove the egg mixture from the machine and gently fold in the warm chocolate mixing to combine. Gently fold in the whipped cream mixing to combine.

ASSEMBLY

STEP 01

Cut the cake into 3 equal layers.

STEP 02

In between each layer lightly soak the cake with a little of the brandy sugar syrup and spread an even layer of chocolate mousse over the top, approximately 15mm thick.

STEP 03

Repeat process including the top layer.

STEP 04

With a comb scraper or palette knife, decorate the top as desired and dust with cocoa powder and chocolate shavings.

These instructions may vary depending on manufacturer’s premises and equipment used.

*Yield: 2-3 (7 inch) cakes

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Bagel Recipe

Another of our highly requested recipes was bagels! Check it out here:

INGREDIENTS

INGREDIENTSWEIGHT
Bagels
Sunfield Plain Flour0.640kg
Water0.310kg
White Sugar0.040kg
Salt0.005kg
Vegetable Oil0.028kg
Dry Yeast0.014kg
Water4.000kg
Honey (optional)0.250kg
Toppings (optional)
Poppy Seeds0.024kg
Sesame Seeds0.024kg
Dried Onion Flakes0.024kg
Coarse Salt0.012kg

BAGEL METHOD

STEP 01

Combine 0.340kg water, flour, sugar, salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes.

 

Note: To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.”

STEP 02

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.

STEP 03

Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.

STEP 04

Preheat oven to 245°C. Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.

STEP 05

Bring 4 litres of water to a boil in a large pot. Add honey, if desired (see note below). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.

 

Note: Adding honey or barley malt syrup to the boiling water bath gives the bagels a pleasing chewy texture with a hint of sweetness. You may omit the honey, if desired.

STEP 06

Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Yield: 6 Bagels

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Cinnamon Scroll with a Twist Recipe

Another of our highly requested recipes was this cinnamon scroll with a twist! Any guess to what the twist is?

INGREDIENTS

INGREDIENTSWEIGHT%
Dough
Flour1.000kg100
Salt0.015kg1.5
Sugar0.010kg1
Oil0.010kg1
Starter0.100kg1
Hydration0.580-0.600kg58-60
Optional: Water Roux/TangZhong5% replacement
Filling Ratios
Make up filling to the desired amount using 2 parts brown sugar to 1 part butter, add cinnamon to taste.
Butter0.050kg
Brown Sugar0.100kg
CinnamonTo taste
Lemon Glaze
Lemon Juice0.015kg
Icing Sugar0.060kg

CINNAMON SCROLL WITH A TWIST METHOD

STEP 01

Mix all ingredients and develop dough as usual. Ensure dough is cold ~26°C.

STEP 02

Let dough rest for 10mins.

STEP 03

Roll the dough out into a rectangular shape as this will need to be letter folded.

STEP 04

Spread butter then rub in cinnamon and brown sugar. Go generous as you roll it out later and it will thin out. Leave the ends from the filling as this is needed to seal the letter fold.

STEP 05

Letter fold. At this point, you want the aspect ration to be 3:2. With ‘open’ end longer than the ‘closed’ end. See here for guide:

STEP 06

Rest for 20mins.

STEP 07

Roll dough out slightly. You only need to extend the dough dimension 2cm, as this is to seal off the letter fold. Then slice the dough into 2cm strips parallel to the ‘open’ end. This will be the longest strip.

STEP 08

With the strip, you want to curl the dough by pushing left hand downwards while pushing right hand in an upwards motion.

STEP 09

Once you’re happy with the curl wrap, form a loop by forming a fist while holding the left side, wrapping with right hand around the left fist in clockwise direction. Then tuck the right end into the loop.

STEP 10

Once all done, proof the dough at ambient for 45mins to an hour before baking at 200°C.

STEP 11

Sprinkle with icing sugar or dip it in lemon glaze.

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, conduction and radiation. The effectiveness of these mechanisms may influence the choice of oven design and type and play an important role in considering the style of bread to be baked. However, regardless of the oven design, problems may be encountered during the baking process when incorrect baking conditions are applied. Common baking problems include:

Poor Heat Distribution

Unevenly baked bread can be the result of an oven that does not distribute heat properly. Evenly distributed top and bottom heat is an essential requirement of good baking conditions in order to avoid faults such as “side wall collapse”.

Insufficient Oven Heat

Insufficient oven heat (cool oven) will produce bread that has excessive volume, harsh texture, poor crumb colour, poor crumb softness and a thick pale crust. The shelf life of the bread may also be affected. In order to avoid or reduce some of these faults, bread baked in these types of ovens will usually require a reduction in final proof time.

Excessive Oven Heat

Excessive oven heat (hot oven) will produce bread having reduced volume; dark and brittle top, bottom and side crusts; unevenly baked sides; harsh crumb characteristics; poor crumb softness and poor keeping quality.

Incorrect Pan Spacing

For even and thorough baking of the loaf correct spacing of the baking pans is essential. Regardless of the oven design, pans placed closely to one another restrict the circulation of heat within the baking chamber. This will generally result in unevenly baked bread. A space of approximately 5-25 mm between the baking pans is usually sufficient for adequate heat circulation.

Steam

Bakers have used the introduction of steam into the baking oven, with the primary purpose of modifying crust characteristics, for many generations. The injection of steam ensures that an attractive crust is achieved whilst also assisting oven spring and loaf volume. An oven having low steam levels or no steam at all usually results in the bread having tough leathery crust characteristics, poor crust colour and bloom, poor oven spring and a tendency for the top crust to separate easily from the crumb.

Excessive quantities of steam may result in “blisters” forming on the surface of the crust of the bread. Therefore, the correct time, temperature and amount of steam introduced into the oven will vary according to the type of oven. Care should be taken to ensure only the correct steaming conditions are applied to the bread. During the baking period the bread will also produce it’s own steam ensuring a humid atmosphere exists within the baking chamber. To utilise this some ovens have been designed to make use of this principle and usually do not require additional steam injection.

Home Baking ‘Hacks’

Sharing the kitchen secrets of Australian bakers!

With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for cooking and baking. Every week, the MAURI Instagram and Facebook pages are filled with new tasty tips, tempting treats and curious creations from kitchens right across the country.

Let’s share the ideas and inspiration!

At MAURI we’ve always believed in the power of ‘Baking Better Together.’ In fact, one of the greatest things about baking is no matter how experienced we are in the kitchen, there’s always more to be learned from our fellow bakers. We actively encourage the sharing of ideas and inspiration – and to kick things off, we’ve pulled together a list of 8 super-handy ‘Home Baking Hacks’ to try out for yourself.

If you have more baking tips to share, we’d love to hear from you on the MAURI Instagram or Facebook pages using #bakingbettertogether. Happy baking!

#1 Signs your Sour Starter is ready

  • Baking sourdough? Then always remember the float test! If your sour starter doesn’t float, don’t mix it yet.

#2 Signs your dough is ready (proofed) for the oven

  • Well rested dough is light, airy and will wobble
  • If you press it with your fingers it should also spring back a little, but leave an impression.

#3 Brilliantly baked bread in a home oven

  • Preheat your oven to 240°C for at least 45mins, with a pizza stone or cast iron pot on the middle shelf
  • After cutting the top of the dough, place it into the pot with the lid on
  • After 20 minutes take the lid off, and bake for a further 20 minutes.

#4 When is your dough fully baked?

  • It sounds hollow when you tap it
  • When you cut it you can see lots of bubbles.

#5 Temperature matters

  • Always pay careful attention when it comes to the temperature of your oven and also for ingredients like butter and eggs. If the recipe says room temperature, make sure it is between 20 and 25°C!

#6 Give your yeast a lift

  • Storing dry active yeast in the freezer helps it retain its lifting power.

#7 You knead to know this

  • When baking bread one of the easiest mistakes is to over or under knead your dough
  • You’ll know your dough is ready when you can stretch it 5-10cm without breaking.

#8 Baking is both an art and a science

  • It takes time to perfect baking a sourdough, especially in the home kitchen. If at first you fail, determine what may have not worked and try, try again!

 

WHAT’S YOUR HOME BAKING HACK?

Share it with Australia at the MAURI Instagram or Facebook pages using the tags @mauri_australia and #bakingbettertogether.

Chocolate éclair Recipe

Spoil mum this Mother’s Day with her favourite dessert, the chocolate éclair!

INGREDIENTS

INGREDIENTSWEIGHT
'Chocolate' custard creme
RAP or Creamy Instant Custard Mix0.500kg
Cold water1.250kg
Dark chocolate (melted)0.380kg
Choux pastry
Water0.320kg
Milk0.320kg
Unsalted butter0.320kg
Sugar0.016kg
Salt0.008kg
Plain flour0.320kg
Whole eggs0.500kg
Chocolate glaze
Water0.250kg
Thickened cream0.150kg
Cocoa powder0.100kg
Castor sugar0.250kg
Dark chocolate0.200kg

CUSTARD CREAM METHOD

STEP 01

Add water and RAP or Creamy Instant Custard Mix to mixing bowl.

STEP 02

Blend on low speed for 1 minute and scrape down.

STEP 03

With a whisk, mix for 5 minutes on top speed.

STEP 04

Lastly stream in the melted chocolate on low speed and mix until combined.

STEP 05

Leave to stand for 5 minutes before use.

CHOUX PASTRY METHOD

STEP 01

Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).

STEP 02

Transfer to mixing bowl fitted with a paddle and mix in eggs gradually until all eggs have been incorporated.

STEP 03

Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190°C for 25 mins or until golden brown.

CHOCOLATE GLAZE METHOD

STEP 01

Boil the water and cream together.

STEP 02

Add the cocoa powder and sugar and mix, continue cooking to 106°C.

STEP 03

Remove from heat and pour over the chopped dark chocolate and mix until smooth. Reserve mixture in fridge until required.

STEP 04

Dip éclairs into the glaze at a desired temperature of 30°C.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

The ‘Autolyse method’: a different way to bake

With Australians spending more time at home than usual right now, many are finding sanctuary in the kitchen. This includes thousands of professional and home bakers, as well as members of our own internal team here at MAURI who’ve been using their downtime to get back to what they love….baking. We’ve been sharing some of their wonderful creations on Facebook and Instagram and we’ll continue to do so. One of the most interesting recent recipes features a baking technique known as ‘autolyse.’ If you’re not familiar with it, don’t worry, you’re not alone!

What is autolyse baking?

Autolyse was first discovered back in the mid-1970s by a French Master Baker, Professor Raymond Calvel. During a series of bread baking experiments, he found extending the rest period of his mixture could greatly improve the links between starch, gluten and water – so when the mixing process was restarted, the dough attained a wonderfully smooth state far more quickly than usual.

How does the process work?

The basic principle of autolyse baking is very simple. Some (or even all) of the water and flour used in your bread mixture is pre-blended and then set to rest for an extended period of time. Doing this allows you to condition the gluten before adding the active ingredients – a technique that can deliver a dough with absolutely delicious results.

This tempting batch of baguettes, above, is a great example. One of our bakers made these recently at home using the autolyse method. He rested his mixture for 3 hours before adding in the salt and yeast. While resting times will vary from recipe to recipe, and are always open to some experimentation, he assures us the longer you rest your mixture the better!

Ready to try autolyse for yourself?

If you’re interested in trying the autolyse method, here’s the exact recipe used by our baguette baker:

INGREDIENTS

INGREDIENTSWEIGHT
MAURI Baker's Extra Flour1.380kg
Salt0.020kg
MAURI Dried Yeast0.0085kg
Water0.930kg
Oil0.015kg
Optional

METHOD

STEP 01

Mix Flour and Water together and blend at low speed for 2-5 minutes.

STEP 02

This brings us to the Autolyse Stage. Here we need to rest the dough for 2 – 4 hours at 23–25C.

STEP 03

Add Salt + Yeast and any other side ingredients and mix to achieve full dough development.

STEP 04

Rest in a tub for 1 hour, stretching and folding it every 20 mins.

STEP 05

Scale and shape as desired.

STEP 06

Proof until ready.

STEP 07

Bake at roughly 190C for 25 mins*
*Baking temperature is different for every oven, so aim to bake for a set time and adjust the temperature as required.

STEP 08

Allow to cool and eat when ready!

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Sourdough challenge – Sourdough Donuts Recipe

Our team have been working from home and have been very busy playing with their own starters and mother doughs to create some fun recipes for you! One recipe that was highly requested was the ‘Sourdough donuts’. Check out the recipe here, and make sure to tag us in your creations!

INGREDIENTS

INGREDIENTSWEIGHT
Milk230ml
Eggs1 large egg
Butter (melted)0.050kg
Sourdough Starter0.220kg
MAURI Victory Flour0.500kg
Sugar0.050kg
Cinnamon1 tsp
Ground Cardamom1/2 tsp
Salt1 tsp

METHOD – PART 1

STEP 01

Combine liquid ingredients with starter. Fold in spices and dry ingredients.

STEP 02

Keep folding or mixing for 10-15 minutes. Take out of bowl onto lightly floured surface and knead into smooth ball.

STEP 03

Place in lightly oiled bowl and coat dough with oil. Cover and set aside for 4-5 hours.

STEP 04

During this time, typical sourdough process ie. every hour lift one edge and fold over to middle of dough.

STEP 05

After 4-5 hours cover and refrigerate overnight.

METHOD – PART 2

STEP 01

Next day – while dough is still cold, gently roll dough to ca. 4cm on lightly floured surface.

*Doughnut cutter was used to create the shape.

STEP 02

Place gently on a lightly oiled sheet of baking paper, leaving some space between doughnuts. Brush tops with oil.

STEP 03

Cover with plastic wrap. Let rise for ca. 2 hours.

*Ready when you poke it and it slowly fills back in.

STEP 04

Heat ca. 500 ml oil in a heavy pan to ca. 180C. Cook ca. 2-3 mins either side until golden brown.

STEP 05

Roll in cinnamon sugar to coat and set on cooling rack.

STEP 06

Eat warm!

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Baking better with BARLEYmax™

Taking gut and heart health to the MAX

MAURI to distribute BARLEYmax™

Did you know?

  • 50% of all Australians have some form of gut health complaint
  • 1 in 6 Australians are affected by cardiovascular disease

Few things in life are more important than good nutrition. Increasingly, it’s what Australian families are asking for and based on statistics like these, it’s no surprise.

With this very much in mind, MAURI is proud to have recently entered a new license and distribution agreement that will allow Bakers to bake with a high-nutrition grain called BARLEYmax™.

The agreement with BARLEYmax™ owners, The Heathy Grain, began in December 2019 and gives MAURI access to the BARLEYmax™ technology developed in conjunction with the CSIRO. It means you will very soon be able to offer your customers all the nutrient benefits of BARLEYmax™ in your own baked goods.

Initially, four BARLEYmax™ products will be available:

  • BARLEYmax™ Whole Grain
  • BARLEYmax™ Kibble
  • BARLEYmax™ Flakes
  • BARLEYmax™ Flour.

What is BARLEYmax™?

BARLEYmax™ is a non-GM, nutritionally superior wholegrain that tastes great! With the potential to offer significant health benefits compared to traditional grains, some people have even labelled it a ‘super barley’. Carefully developed by the CSIRO, BARLEYmax™ grain, kibble, flakes and flour is nutritionally superior.

Specifically, BARLEYmax™ contains:

  • 20% more protein than wheat
  • Twice the dietary fibre of wheat
  • Prebiotic fibre for digestive health
  • 20% more beta-glucan than oats

Try BARLEYmax™ for yourself

From our ongoing work with MAURI Bakers and families right across Australia, we know the importance of enhancing the nutritional content of bakery foods. BARLEYmax™ is an exciting step in extending our range of ‘better for you’ bakery ingredients. The end result will be good news for your customers – and good news for your business.

ORDER NOW

Contact your MAURI Account Manager or our Customer Service Team on 1800 649 494.

LIKE TO KNOW MORE?

Download the BARLEYmax™ Information Sheet HERE

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