Diet & Nutrition by Peg's Cottage

Kindly refer to the recipe link. 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: Cooked Steamed Rice Seaweed Sesame Oil Olive Oil Soy Sauce Japanese Vinegar for Sushi 1 Egg Yolk Pepper Salt Method: A very easy recipe which everyone can do it. Just mixed everything together and rolled into balls. Coated it with egg yolk + bread crumb. Air fried in air fryer at 190 C for 20 minutes. It is very presentable and easy to prepare especially if you have last minutes guests visit. 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: Recipe Yield 10 Buns, each at 50 gram 300 gram Japanese bread flour 40 gram sugar 3 gram salt 100 gram Raisins Yeast Water ( Recipe Link ) 45 gram of Water 40 gram Cooking Cream 30 gram butter Method: 1. Place all the above ingredients into BM (Except Butter); 2. Select Dough mode and run for 20 minutes; 3. Add butter; 4. Run for another 20 minutes. 5. Hand knead for about 15 minutes to reach the window pane stage. 6. Let it proof in a big bowl overnight at your table top. 7. After 8 hours +, punch down the air and shape bun. 8. Let it rise for the 2nd time for about 8 hours +. 9. Baked at the preheated oven @ 175 C for about 17 minutes. ** As i am using natural yeast, hence it takes longer time to rise. 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: 100 gram of Organic Raisins (With No Oil) 300 gram of Water ( Or 2/3 of your Jar ) ** Some write up stated that the ratio is 1:1 Method: Place the raisins in your jar, shake 2-3 times daily and open the lid once daily .  Leave it at your table top for 5 days.  Once your see all your raisins are floating up and your Raisins are "Singing". (SSzzzz.... sound) Then your "Natural Raisins Yeast Water" is ready. 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.

Recipe: 325 gm bread flour 25 gm sugar (Will increase sugar to 35 gram for next attempt) 1 tsp salt 1.5 tsp yeast 100 gram of water 100 gram of fresh milk 20 gram of unsalted butter Method: 1. Place all the above ingredients in BM and select for dough mode. (Except Butter) 2. Knead for 20 minutes. 3. After 20 minutes, add melted butter and knead for another 20 minutes. 4. Take the dough out and use hand knead until window pane. I kneaded about 15 minutes. 4. Place dough in a greased big bowl and cover with damp towel for about an hour. 5. Take the dough out and devided into 3 equal portion. 6. Let is rest for another 15 minutes, cover with plastic. 7. Use rolling pin to roll each of the dough and shape into "Swiss Roll" like. 8. Place in bread pan and let it rise for the 2nd time. (until about 80-90% of bread pan) 9. Cover your bread pan. 10. Baked at the preheated oven @ 190 C for 40 minutes . Recipe adapted from: Barry Apek - from Bake The Talk Group with slight c

Ingredients: 224 gram of mince meat some carrots 2 gloves of garlic 2 gloves of  shallots 3 Chinese  mushroom 5 cream crackers (Smashed by using rolling pin) - can reduce to 3 cream crackers  Seasoning: 1 tsp of soy sauce 1 tsp of oyster sauce 1 tsp of sesame oil 1 tsp of mushroom powder 1 tbsp of Shao Xing cooking wine 1 tbsp of corn starch 1/4 tsp of salt some peppers Method:  1. Mixed all the above ingredients into a small balls. 2. Place in the air fryer at 185 C for about 15 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: 3 Whole Eggs Self Raising Flour 150 gram Castor Sugar 100 gram Butter 140 gram Milk 60ml 1 tbsp of Coco Powder Method: 1. Beat butter and sugar in your stand mixer until pale while. 2. Then add egg into (1). 3. Followed by folding flour and milk, please do not pour all the flour and milk at one go. Fold it by few batches. A bit of flour, then a bit a milk. 4. Spoon out 1/5 of batter and mix with coco powder. 5. Place the main batter in a grease loaf pan and top with Coco batter. Use a tooth pick to do some swirl.  6. Bake at the preheated oven @ 175 C for 50 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.

Method: 1. Add all the ingredients for sponge dough in BM and press dough mode, then let it proof in the fridge for 17 hours. 2. After 17 hours, place all the remaining ingredients into main dough and press dough mode for 20 minutes (Except Butter). Then add butter in and run dough mode for another 20  minutes. 3. Total weight for these dough is about 497 gram. 4. Divide the dough into 10 equal portions. 5. Then rest for 10 minutes. 6. Place some lotus paste into the dough. 7. Proof the dough for about 1 hour or until the dough has double its size. 8. Baked @170 C preheated oven for 18 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.

Tang Zhong Bread Flour 50 gram 250 ml water Ingredients: Coconut milk 8 gram 38 gram of Condense Milk Smashed Purple Sweet Potato 80 gram Milk 20 ml Tang Zhong 100 gram (Just take the 100 gram from the Tang Zhong above) Milk Powder 1 table spoon Bread Flour 250 gram Sugar 5 gram Salt 1/4 teaspoon Yeast 1 teaspoon Butter 10 gram Method: 1. Place all the ingredients in the BM, except butter. 2. Press dough mode and run for 20 minutes. 3. Then add melted butter. (Cover with aluminium foil so that the butter will not splash) 4. Dough mode for another 20 minutes. 5. In order to reach the window pane faster, you may pause your BM for few times, and cut your dough. ( Please refer to my previous post ) Please note that this method is only apply to dough which is more than 250 gram. 6. At this stage, you may check whether you have reached window pane. 7. Press sweet mode and bake your bread. 8. BM will run for 2 hours and 50 minutes. 9. Note: You

I use Well & Good Marble Cake Mix for this cake. When you are craving for cake, i think this is the easiest way to bake cake. Moreover, is gluten free and nuts free. Place all the ingredients, including eggs, oil and milk and beat for 10 minutes (To create the fluffiness of the cake, as recipe is using whole eggs). Then add the cake mix in. Separate some of your batter and mix with chocolate powder to make the marble design. Baked at the preheated oven @ 165 C for about 55 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.

Method: 1. Cut dried shrimp, Chinese mushroom and shallots into small tiny pieces. 2. Then fried with 1 tablespoon of Olive Oil. 3. Cut white radish into BIG cubes, and put in the blender together with the 500ml of water. 4. Drained out the blended radish and keep the 500ml of water. At this stage, you will have more than 500 ml of water, is ok, just discard the excess water. 5. Then drained out the water from the radish using a clean white cloth. ( I missed out this part, hence the inner part of my radish cake is a bit wet, but it is ok after the next day. will try again next attempt) 6. Mixed all the seasoning into the 500 ml of water. Then boiled together with dried shrimp, Chinese mushroom and shallots. 7. Add in the radish, and pour into a 20cm baking pan. Pressure Cooker: 1. Place a cloth in the pressure cooker. 2. Then place the steamer rack. 3. Place baking pan on top the steamer rack. 4. Add in 4 cups of water. 5. Use STEAM MODE and KEEP PRESSURE TIM

Ingredients: Tang Zhong  31 gram of bread flour  155 gram of dragon fruit juice Main Dough 249 gram of bread flour 1/2 teaspoon of Salt 1/2 teaspoon of yeast (1 teaspoon of yeast will get a higher bread) 20 gram of sugar (More sugar will get a higher bread, as yeast needs sugar to rise) 25 gram of butter 30 gram of milk Method: 1. Boiled bread flour with dragon fruit juice until glue. About 1 min in low fire. This will make "Water Roux" = Tang Zhong. 2. Then when Tang Zhong is at room temperature, add in to your bread pan together with milk. 3. Then add bread flour, sugar, salt and yeast. 4. Run your machine at mode 8 for 20 minutes. 5. Stop 6. Add in butter and run mode 8 for another 20 minutes.  7. You can use a scissors to cut your dough while the machine is running. By using this method, it will be easier to reach the window pane stage. Or you can pause every 2-3 minutes and cut. This will cut the gluten off and to reach the win

Ingredients: 200g bread flour (Can minus out 20 gram of bread flour and add 20 gram of milk powder to enhance the fragrance) 120g mashed purple sweet potato 30g brown sugar 1 ½ tsp instant active yeast 1 tsp salt 20g whisked egg 60g fresh milk 30g butterMethod: Method: Place all the ingredients according to your BM instruction. ( I am using Tesco BM ) Use dough mode for 20 minutes. Then add butter and use dough mode for another 20 minutes. Let it proof for 1 hour or double its size. Then place in your bread pan and let it proof for another 1 hour or 80% of your pan. Cover your pan and baked @ 190 C for 40 to 45 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.

Ingredients: 12 fresh Pandan leaves (extract the juice) 120 gram coconut milk 6 egg yolks 30 gram of vegetable oil 120 gram of self raising flour 1/4 teaspoon of salt 6 egg whites 80 gram of sugar Method: Please refer to this link  for step by step method for Chiffon Cake. 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: 4 large egg yolks 50 gram vegetable oil 100 gram milk 180 gram self raising flour 1/2 teaspoon of salt 200 gram of carrot Meringue: 4 large egg whites 50 gram brown sugar 50 gram white sugar Method: Whisk egg yolks, vegetable oil and milk until well combined. Then fold sifted flour and salt. Add in carrot. As for meringue, beat until soft peak. I like my cake to be spongy and light, hence i have used egg seperation method instead of whole eggs method. You can pour your batter in any cup cakes cup you like, or a 20cm cake pan. Baked @ 160 C for 7 minutes, then 170 C for 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.