Diet & Nutrition by Peg's Cottage

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

For more information on how to make Fridge Proof Overnight Dough - Please refer to:  https://pegscottage.blogspot.my/2017/08/how-to-make-overnight-dough-using.html Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 6 large egg yolks 70g oil 45g Blue pea flower juice 45g Milk 100g cake flour + 1/4 tsp salt (divide this into 2 portions) 50 gram each Meringue: 6 egg whites 90g sugar Few Drops of Lemon Juices Method: 1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C. 2. Sift flour and salt together. 3. Beat egg yolks and oil together and then divide equally into 2 portions. Add each portion into milk and blue pea water and stir to combine. (2 different bowls) 4. Next add a portion of flour into each flavour and mix until smooth. Set aside. 5. Pour in few drops of  lemon juice in the egg whites, then beat egg whites until frothy. Continue beating while gradually adding the sugar. Beat till firm peaks. 6. Divide the meringue equally into 2 portions and fold in gently into each yolks batter until combined. 7. Scoop each batter on top of one another until complete. 8. Bake in a water bath in preheated oven for

INGREDIENTS: A 可可粉 COCOA POWDER 10 GRAM  (If you do not have cocoa powder, you can replace it with MILO, then sugar can reduce) 热开水 HOT WATER 20 GRAM 白糖 CASTOR SUGAR 20 GRAM (Can add more / reduce to suit your own taste) B 蛋黄 4个 EGG YOLKS 4 无味色拉油 CORN OIL 45 GRAM 鲜奶 FRESH MILK 50 GRAM 低筋面粉 CAKE FLOUR 70 GRAM C 蛋白 EGG WHITES 4 白糖 CASTOR SUGAR 50 GRAM Method: Mixed A in hot water until well mixed. Set Aside. Mix oil and milk together, then add cake flour, followed by egg yolks. Please do not over mixed. Preheat oven @ 170 C. In another bowl, beat the egg whites, sugar and lemon juice until stiff peaks formed. Add 1/3 of the beaten egg whites to the yolk mixture and gently mix to loosen a little, then gently fold in the rest of the beaten egg whites until well combined and smooth. Take 150 gram of egg whites batter and mixed with A. Now you will have Cocoa and white batter. Pour the batter into chiffon tin. Place the chiffon tin into the oven and bake for 35-40 minutes or

Today, vegetarian diets are popular. Reasons for a vegetarian diet are varied but include health benefits, such as reducing your risk of heart disease, diabetes and some cancers as well. And for some of us who has/ have young kid/s at home, who might be eggs allergy, and this can occurs as early as infancy. Just like my 2 kids who have eggs allergy when they were very young. Some might be due to religions. With the above, some times, we might face some difficulties when we want to do baking. Hence, today, I would like to share some tips for “EGGS SUBSTITUTION FOR BAKING” . 1. Silken Tofu    1/4 cup pureed = 1 egg    Because tofu absorbs other flavors well, it makes a perfect, tasteless substitute for eggs in recipe     that need extra moisture. 2. Yogurt/Buttermilk     1/4 cup = 1 egg    Yogurt and buttermilk make baked goods more moist and flavorful. 3. Flaxseed Powder     2 1/2 tablespoons ground flaxseed + 3 tablespoons water = 1 egg 4. Vine

INGREDIENTS (ICE CREAM) 1 cup Heavy Whipping Cream 7 oz Sweetened Condensed Milk 6 oz Oreos 1 tsp Vanilla Method: (ICE CREAM) In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form. Fold in condensed milk until blended. Fold in crushed cookies. Spread this mixture into a loaf pan adding extra chunks on top is desired. Cover with foil and freeze for 6 hours or until firm. INGREDIENTS: (ICE CREAM CONE) (A) 2 Large Egg Whites 115 gram Sugar 3 Tbsp Whole Milk 1/2 Tsp Vanilla Pinch Of Salt 30 gram Melted Butter (B) 100 gram Plain Flour Method: (ICE CREAM CONE) Mix (A) together. Sift in (B). Pour 1 tbsp batter into a warm pan and spread a thin even layer. (This needs a lot of practice) Cook until the base has set. Flip and continue to cook for 1 to 2 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking exp

Recipe adapted from AnnCoo Journal This year, mooncakes festival will falls on Wednesday, October 4. Please find below recipe for my first batch of mooncakes. Ingredients: (about 9 small piggies for my small piggies mould which i bought from Lazada ) 150g  Plain flour 90g golden syrup 3g Alkaline water 38g corn oil (As i am allergy to nuts) Glazing: 1 egg yolk + 1/2 tsp water Method: 1. Combine golden syrup, alkaline water and water in a mixing bowl. 2. Add in flour 3. Rest the dough for about an hour. 4. Shape mooncakes 5.Bake mooncakes in a preheated oven for 5 minutes at 170C, take out from oven and leave aside to cool for 10 minutes. Brush egg water. Bake at 170C for another 10 minutes. 6. The mooncakes will become soft and shiny in one or two days. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvem

Recipe adapted from Richard Goh's Pandan Chiffon. (Found from Mr. Google) I would say, this is the best Pandan Chiffon which i have made so far. Ingredients: (A) 5 Egg yolks (Grade A) 60g Sugar (B) - Mix well 20g Water 1-1.5tsp Pandan paste 80g Coconut milk 45g Corn oil 1/4 tsp Vanilla paste A pinch of salt (C) - Sieve twice 110g Cake flour (75g plain flour and 35g Corn flour) 1/2 tsp Baking powder (D) 5 Egg whites 65g Sugar 1/4tsp Cream of tartar Method: (For 21-22cm chiffon mould) Preheat oven at 150 degree C (for my oven) Part A: 1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt. 2. Add in (B) to Step 1 and mix well. 3. Then fold in (C) and mix well. Part B: 1. Whisk (D) at max speed until stiff. 2. Add in 1/3 meringue into Part A mixture and mix well. 3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy. 4. Pour into a clean &am

Ingredients: 100g purple sweet potatoes 7 tbs milk 4 egg yolks 20g castor sugar Pinch of salt 50ml canola oil 85g cake flour Meringue  4 egg whites 50g white sugar Few drops of lemon juice Method: - Preheat the oven to 170C. - Steam the sweet potatoes until very soft. Using a fork, mash the sweet potatoes. - Whisk together the egg yolks, sugar, salt and oil until combined. Add the sweet potatoes mixture and beat until blended and smooth. Sift in the flour (mix flour in zig-zag motion) and beat until smooth.  - In another bowl, beat the egg whites, sugar and lemon juice until stiff peaks formed. Add 1/3 of the beaten egg whites to the yolk mixture and gently mix to loosen a little, then gently fold in the rest of the beaten egg whites until well combined and smooth. - Pour the batter into chiffon tin. - Tap the chiffon tin on your kitchen counter to get rid of large air bubbles trapped in the chiffon cake. - Place the chiffon tin into the ov

Yields: 8 servings Ingredients: 125g Melted Butter 40g Sugar 3 Large eggs, lightly beaten 120g Self raising flour 100g Natural yoghurt 80g Dried mixed fruit 1 tsp Vanilla extra Method: 1. In a large bowl, mix well melted butter and sugar together then add beaten eggs, natural yogurt, vanilla extract, then mix well with a hand whisk. 3. Sieve in self raising flour, mix well and and fold in with a rubber spatula (do not over mix). 4. Spoon mixture to muffin cups or liners to 3/4 full and sprinkle extra mixed fruit on top. 5. Bake at preheated oven at 180C for 20-25 mins or skewer inserted into the centre comes out clean. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Egg Whites 蛋白霜 : Egg Whites 蛋白 4个 Castor Sugar 细砂糖 30g Yolk Batter 蛋黄糊: Egg Yolks 蛋黄 4个 Castor Sugar 细砂糖 35g Milk 牛奶 60ml Oil 色拉油 50ml Cake Flour 低筋面粉 80g Fillings 酸奶芋头馅: Butter 黄油40g Castor 糖粉10g Yam Paste 芋头泥（蒸熟）120g Yogurt 酸奶 35g Method 做法： Fillings 酸奶芋头馅做法： 1、Mix butter with castor sugar, till the sugar dissolved. 黄油充分软化，加入糖粉. 2、Beat until double size and colour turned lighter. 打至体积变大颜色变浅. 3、Add in yam paste and mix well. 加入蒸熟的芋头泥搅拌均匀. 4、Add in yogurt. 加入酸奶拌匀. 5、Mix well and set aside. 拌匀即为酸奶紫薯馅料，容器盖上盖子待用。 Swiss Roll 蛋糕片的制做： 1、Beat egg yolks with castor sugar. 蛋黄打散加入35克糖拌匀 2、Add milk in. 加入牛奶拌匀 3、Add oil until well mixed. 加入油搅打至完全融合 4、Sift flour in.分三次筛入面粉，切拌至完全无颗粒 5、Egg whites beat until soft peak. 蛋白用电动打蛋器分次加入白砂糖，打至湿性发泡，即提起打蛋器成弯角状 Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 120 gram cooked rice 290 gram water (can change to milk) 140 gram plain flour 90 gram rice flour 120 gram castor sugar ½ tsp yeast Instruction: 1. Blend rice with water till fine. 2. Add castor sugar and blend till smooth mixture. 3. Mix plain flour, rice flour and yeast in a mixing bowl. 4. Add rice water mixture into flour, stir to combine well. 5. Cover with damp cloth and rest for 3 hours 6. Steam in electric steamer for 14 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 250 g Glutinous Rice Flour 200 ml Pandan Juice 150 g Gula Melaka (Palm Sugar), finely chopped 100 g Grated Coconut A Pinch Of Sea Salt Method: 1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes. 2. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely. 3. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotte

Starter dough: 2 tbsp all purpose flour 1 tsp sugar 60 ml lukewarm water 1 tsp instant yeast Coconut Milk: 150 ml instant coconut milk 50-100 ml water 2 lime leaves 1 lemongrass 4 egg yolks 85-100 gram sugar ¼ tsp salt ¼ tsp vanilla essence 75 gram tapioca flour Method: Lightly grease baking tin. You can line the bottom with a piece of parchment paper to facilitate taking out the cake later. To prepare the starter dough, mix all the starter dough ingredients together. Let it sit in the room temperature for about 15 minutes. At the end of the 15 minutes, you will witness a lot bubbles or frothing being formed. Meanwhile, boil the coconut milk under low to medium heat together with the Pandan leaves, citrus leaves and lemon grass. Once boiled, take out, let it cooled a bit, add sugar and egg yolk, beat until it is light and well combined. Add the tapioca flour and beat until well combined. Just to counter ensure that the temperature is not too

I remember when i started my baking journey few years ago, i did faced many challenges especially when beating egg whites. Hence, I have made some research from google and below are my findings for sharing. For those whom would like to try cake baking, here are some tips for perfect Meringue – every time: 1. Start with fresh eggs, at room temperature. 新鲜室温鸡蛋。 2. Use perfectly clean, dried utensils and a deep, non-plastic bowl. Any oily residue can interfere with your egg whites. I always rinse with hot water each time before i use my mixing bowl. 凡是用到的打蛋白工具，都要干燥干净，无水无油。我每一次都会用热水烫过所有工具。 3. Start beating the whites at low speed until they are foamy (add in lemon juice) to stabilise the egg whites) , and then and move on to medium or even medium-high when beating your whites. Do not beat on high. Lemon juice is always my first choice, what i do is squeeze one lemon juice at keep in th使打发的蛋白霜更加稳定e fridge. Moreover, lemon juice can softer eggy smell from cakes as well. 加几滴柠檬汁或白醋会 Soft