Diet & Nutrition by Peg's Cottage

Dear all, please note that: If the batter is too dry, please add more oil (+-10g), as some of the cream crackers has more oil, if you happen to buy those cream crackers without oil, then you might need to add more oil.  My version of steamed layered cake is less sweet, if you have a sweet tooth, you may want to add more sugar. With Love and Passion, 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.

Please find my burger buns recipe here:  http://pegscottage.blogspot.my/2017/10/recipe-of-burger-bun.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.

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.

Baking bread is like a Magic and I am the Magician, as different ways of baking will bring you different type of texture of the bread. Last weekend, I have given a try for the very famous “Five Thousand Dollar Bread Starter Dough Bread Recipe”  few years ago.  I was amazed with its softness texture with just a simple starter dough (Please refer to the clip attached) . For those who has not tried out this recipe, please at least give it a try! Trust me, you will never REGRET! However, please be reminded that you will need at least 4 hours  for making this bread. Sincerely thank to Master Lee who has spent $5,000.00 for 4 years to get this recipe, we called it “Five Thousand Dollar Bread Starter Dough Bread Recipe”. Please find below recipe and method, recipe adapted from Ms. Vivian Pang with slight changes: http://vivianpangkitchen.blogspot.my/2014/04/5-thousand-dollars-starter-dough-bread.html#.WegGR4-Cz3g Baked in 22cm chiffon cake tin with 6 x 95g Ingredients: Starter dough 10

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.

Made these Koi Fish Jellies together with my mum and my youngest sister last weekend. Recipe credit to:  https://www.anncoojournal.com/recipe/lychee-koi-fish-jelly/ 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.

This is my 2nd baked which the first baked was: http://pegscottage.blogspot.my/2017/07/simplest-traditional-jidangao-steamed.html , not as presentable as the first baked, as i have slightly amended the recipe. However it taste as good as the first baked. 可以做6粒鸡蛋糕 Yields: 6 servings 用料 Ingredients 低筋面粉 Cake Flour 60克 鸡蛋 Eggs 2个（100克） 糖粉 Castor Sugar 50克 (Less Sugar Version) 斑斓漿 Pandan Paste 1/2 teaspoon (Optional) 蒸鸡蛋糕的做法 - Method 1. 把鸡蛋和糖混合，永打蛋器搅拌大概5分钟（中速）， 然后，继续打10分钟， 提起打蛋器，蛋糊呈柱状流下，纹路不会马上消失的状态就是打发好了，搅拌半茶匙斑斓浆进去面糊。Whisk eggs and sugar using electric mixer for 5 minutes under medium speed until bright yellow then continue to whisk on high speed for another 10 minutes or until ribbon stage. Add in Pandan Paste for nice green colour. (Mix well) 2. 筛入60克低筋面粉 - Sift cake flour. 3. 用橡皮刮刀以不规则方式翻拌均匀 - Use spatula to fold the cake flour in. 4. 盖上锅盖大火蒸10分钟即可 - Steam for 10 minutes, i use electronic steamer. It is so easy, you can get it done within 30 minutes. You can

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 or  https://www.facebook.com/pegscottage/  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 or  https://www.facebook.com/pegscottage/  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 or  https://www.facebook.com/pegscottage/  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 or  https://www.facebook.com/pegscottage/  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 or  https://www.facebook.com/pegscottage/  for sharing and further improvement.

Dear Friends, My recipe might be very brief or only the ingredients; if you need further information, you can email or send me comment @ my FB page:  https://www.facebook.com/pegscottage/ Thank you very much for your support. With Love and Passion: 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.