Diet & Nutrition by Peg's Cottage

Nothing to shout for my curry puffs , as i am using some leftover curry chicken, and cut the chicken and potatoes to be the fillings. As for the pastry, i just use those Frozen Pastry which i bought from store. Defrost for 10 minutes at room temperature/ until the dough soften. Preparation time is less than 10 minutes. Baked for 20 minutes @ 210 C - 230 C. Taste like those bought from store. But cost less than RM 0.60 per piece. Good to serve for any last minutes visit/ party. 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: 200 grams of rice flour 100 grams of icing sugar 178 ml of water 1 packet of Eno fruit salt 1/2 teaspoon of baking powder 1/2 teaspoon of double action baking powder Few drops of Pandan Paste Method: I am using an electronic steamer for my Huat Kuih.  Bring water to boil. (High Heat) Sift rice flour, baking powder, double action baking powder, icing sugar in a large mixing bowl.  Drop few drops of pandan paste in the water. Mixed well. Add pandan water to your mixture. Add Eno fruit salt. Mixed well. Pour the mixture into a bowl or any container which can hold the heat. About 80% full. Steamed for 20 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.

Once you managed the skills of making bread, you can always create it in different flavors,  designs and varieties. For this Chinese New Year, we want something simple, colorful and vibrant. And also, due to too much biscuits, junk food and heavy food during CNY, we need something to comfort and sooth our stomach. At least, for me bread is like a comfort food. Not too heavy, just nice for every occasions. Method: 1. Heat bread flour and cold water in a pan until gluey. Set aside. 2. Add item (1) and the bread dough ingredients, exclude raisin and butter. 3. Use dough method to beat the dough for 20 minutes. 4. Add in butter and run for another 20 minutes. 5. Proof for 1 hour or double its size. 6. Braid the dough and decorate with some raisins. For those who doesn’t like raisins, and omit this step. 8. Rest for another 30 to 45 minutes. 9. Bake @ 175 for 17 - 18 minutes. May this Chinese New Year brings you lot of lucks and prosperity!...

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 refer to the link for recipe:  https://pegscottage.blogspot.my/2017/12/improved-recipe-for-danish-butter.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.

Yield 48 rolls Ingredients for Baked Hei Bee Hiam (Spicy Prawn Chilli) Rolls:  Any brand of 12 Medium Size Popiah Skin (Spring Roll Pastry) - Cut into 4 pieces 3 table spoon of Ready Made Hei Bee Hiam (Crispy Prawn Chilli) - Drain the Oil out as much as you can 1 Egg Wash as Glue Method: Put a bit of crispy prawn chilli in the Popiah skin and roll. Use egg as glue to stick the end roll tightly.  Line baking tray and put the Popiah with spicy prawn chilli in the baking tray. Baked @ 230 C for about 20 to 25 minutes. At about 10-15 minutes, you will see oil has came out from the prawn chilli in the Popiah skin (as i am using off the shelf prawn chilli). Please pour the excess oil out and continue to bake until crispy. Wait till it cool completely and keep in a container. 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 shar...

For this batch of cookies i have baked about 6 small containers.  Instruction for Doggie Butter Cookies - 6 to 7 gram of each dough, roll into ball shape. Then use Koko Crunch as ear; Black Sesame as eyes; Chocolate Chips as nose. Instruction for Stained Glass Butter Cookies - Use any cutter or mould of your choice, i have use a flowery type, then use my Piping tip to cut out the circle in the middle. Bake in the preheated oven for 160 C for 10 minutes. While the cookies are baking, break the hard candy. Take out the cookies after 10 minutes, and put a small amount of candies in the middle of your cookies. Send it back to Oven and bake another 10 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.

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.