Diet & Nutrition by Peg's Cottage

Ingredients: (A) 5 Egg yolks 60g Sugar (B) - Mix well 1-1.5tsp Pandan paste 100g Fresh milk 45g Corn oil 1/4 tsp Vanilla paste A pinch of salt (C) - Sieve twice 90g Self Raising Flour 30g of Plain Flour (D) 5 Cold Egg whites 65g Sugar Few Drops of Lemon Juice Method: (For 21-22cm chiffon mould) Preheat oven at 130 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 peak. 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 & grease free 21-22 cm chiffon mould and bake at 130 for 10 minutes; 135 for 50 minutes. Tap the mould on your counter before going into the oven to release excess air. 5. When the cake is cooked, invert the cake to cool. Remove the cake from the

Ingredients: Bread Flour 100 gram Plain Flour 100 gram Milk 126 gram 1 Whole Egg 1/2 teaspoon of Salt  Sugar 40 gram 1 teaspoon of Yeast Butter 30 gram Method: 1. Place all the ingredients in the bread pan (Except Butter), select dough mode for 20 minutes.  2. After 20 minutes, add butter in, select dough mode again for another 20 minutes. 3. Let it proof for an hour. 4. Shape, place some fillings of your choice. Or can be plain. 5. Let it rise for another 45 minutes. 6. Brush some milk on top of the bread after it rise, sprinkle some shredded cheese . (I have ran out of shredded cheese, hence i use Parmesan cheese) 7. Baked at preheated oven for 12 to 13 minutes @ 165-170 C 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: Sponge Dough Bread Flour 135 gram Plain Flour 32 gram Natural Yeast Starter 123 gram Condense Milk 50 gram Milk 50 gram Main Dough Bread Flour 25 gram Plain Flour 25 gram 1/8 teaspoon of Salt Butter 25 gram 20 ml of Pandan Paste Method for Loaf: Place all the ingredients for Sponge Dough and Select dough mode - Run for 20 minutes.  Place the sponge dough in a big grease bowl and cover with cling wrap and keep in the fridge for 17 hours.  After 17 hours, Select dough mode, add Main Dough ingredients together with Sponge Dough (Except Butter) - Run for 20 minutes.  Add Butter and Run dough mode for another 20 minutes. Please test for window pane.  Roll the dough in log shape.  Let it rise for 4 hours or until it has double its size.  Brush with fresh milk, sprinkle some sesame seeds and homemade chicken floss for decoration.  Baked at the 190 C preheated oven for 40 minutes. Note: By sharing our experiences in baking, we could impro

Ingredients: 1 bowl of glutinous rice 2 teaspoon of Alkaline water Bamboo leaves (8cm) 1 teaspoon of olive oil Method: 1. Soak glutinous rice for at least 4 hours. 2. Drained the water then add 1 teaspoon of olive oil + 2 teaspoon of Alkaline water. Leave for another 30 minutes. 3.To wrap dumpling, make a cone shape with 1 piece of bamboo leave. Cover filling with glutinous rice, then some homemade red bean paste , then add some more glutinous rice on top. 4.Fold into a triangular shape. Secure wrapping with strings. Then, use PPC to boil rice dumplings for 30 minutes (Steam Mode). Once ready, allow access water to drip from the dumplings. 5. You can dip the Alkaline glutinous rice dumplings into homemade kaya as well. 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： Natural Flowers and Leaves Used: Bamboo Leave(s) (10cm - 30 pieces) Pandan Leaves (2 leaves) Blue Pea Flowers (Soak in the hot water) Main Ingredients: 1 bowl of brown rice (Soak for at least 4 hours) 10 soya chunks (Soak) Some candied winter melon Chinese mushroom 1 glove of garlic 1 shallot Seasoning: 1 tablespoons coriander powder 1 tablespoons oil black pepper powder 5 gram of sugar 1/2 teaspoon of salt Method: 1. Heat 1 tablespoon of olive oil in the cooking pan. 2. Add garlic and shallots, fried until fragrance. 3. Add mushroom, fried until fragrance. 4. Follow by soya chunks . 5. Add some water in the coriander powder and make into paste, add the paste into pan. 6. Follow by sugar, salt, pepper. 7. Add in candied winter melon. 8. Sauté ingredients until excess water dries up. 9. Soak brown rice for at least 4 hours. 10. To wrap dumpling, make a cone shape with 2 pieces of bamboo leaves. Place a small piece of pand

Ingredients: Natural Flowers and Leaves Used: Bamboo Leave(s) (10cm - 30 pieces) Pandan Leaves (2 leaves) Blue Pea Flowers (Soak in the hot water) Main Ingredients: 500 grams glutinous rice 250 grams mince pork 6 Chinese mushroom (Soak and cut into small cube) 1 bowl garlic clove(s) (Cut and mince) 1/3 bowl of shallots (Cut and mince) 60 grams candied winter melon (Cut into Cubes) Seasoning: 1 tablespoons coriander powder 1 tablespoons oil black pepper powder 5 gram of sugar 1/2 teaspoon of salt Method: 1. Heat 1 tablespoon of olive oil in the pan. 2. Add garlic and shallots, fried until fragrance. 3. Add mushroom, fried until fragrance. 4. Follow by mince meat. 5. Add some water in the coriander powder and make into paste, add the paste into pan. 6. Follow by sugar, salt, pepper. 7. Add in candied winter melon. 8. Sauté ingredients until excess water dries up. 9. Soak butterfly pea flower in warm water for 30 minutes. Remove fl

Ingredients: 2 pcs of Egg Yolks 200ml of Coconut Milk Brown Sugar - 90 gram (Can Reduce to 70 gram) 3 leaves of Pandan Leaves Method: Select Baked Vegetables Mode in PPC.  Until the PPC is hot, the add all the ingredients in except eggs.  When sugar is fully dissolved, place the eggs in.  Select warm mode. Keep stirring.  Then select Baked Vegetables Mode again. Keep stirring.  Until PPC kaya is bubbling, keep stirring until kaya has thicken. (About 10 minutes)  Off PPC.  Pour kaya in a glass container, wait until it is completely cool and keep in the fridge. Tips: Keep Stirring. 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: Sponge Dough Bread Flour 135 gram Plain Flour 32 gram Natural Yeast Starter 123 gram Condense Milk 50 gram Apple Yeast Water 50 gram Main Dough Bread Flour 25 gram Plain Flour 25 gram 1/8 teaspoon of Salt Butter 23 gram 20 ml of Milk Chicken Floss Toppings Condense Milk - 1 teaspoon Mayonnaise - 2 teaspoon The above can make for 5 small buns. The ratio for Condense Milk and Mayonnaise are 1:2 Kindly refer to Chicken Floss Recipe from this link . Method for Sweet Buns: Place all the ingredients for Sponge Dough and Select dough mode - Run for 20 minutes.  Place the sponge dough in a big grease bowl and cover with cling wrap and keep in the fridge for 17 hours.  After 17 hours, Select dough mode, add Main Dough ingredients together with Sponge Dough (Except Butter) - Run for 20 minutes.  Add Butter and Run dough mode for another 20 minutes. Please test for window pane.  Dough weight about 505 gram and slightly wet as hydration level is more than 80%. But, still ma

Ingredients: 1/2 Chicken 1 tbsp of Soya Sauce 1 tsp of Sesame Oil 1 teaspoon of Mushroom Powder 4 tablespoon of Water Pinch of Five Spice Powder Method: 1. No need to cut the chicken until very small. 2. I used the leftover chicken from my chicken of essence. 3. Put everything in BM and Run Jam mode for 1 cycle. 4. While the BM is running, please check chicken floss often, as you don't want it to be too fine.  5. Chicken floss will be done after 1 cycle. 6. Keep in a air tight container after it has completely cool down. 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 g unsalted butter 150g sugar 2 eggs 300g all-purpose flour 60g cornflakes (I used small cornflakes which can be bought at the bakery) Few Drops of Vanilla Essense 30g corn flour Method: Beat butter and sugar till pale and creamy. Add vanilla essence. Stir in the lightly beaten eggs. Fold in the flour mixture including corn flour. Followed by Cornflakes. (Mixture must not stick to our hands when touched.) Using a teaspoon to scoop out the cookie dough. Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 175 C - 180 C or till golden brown. 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.

Sweet Coconut Fillings: 100 gram Grated Coconut 1/2 tbsp brown sugar 37.5 gram gula melaka 33 ml water 2 pcs of Knotted pandan leave 2 tbsp of white sugar ½ tsp of salt Method:  Mix brown sugar, gula melaka, pandan leaves and water in a pot, bring to boil until sugar melted. Discard pandan leave and set aside. Add coconut and salt. Stir fry until your desire dryness. Crepe Batter 75 gram of All purpose flour 1 tbsp of tapioca flour 163 ml pandan water (50 ml HOME MADE PANDAN PASTE MIXED WITH 113 ml WATER) ½ egg - lightly beaten ½ tbsp of corn oil ½ tbsp of condensed milk ½ tsp of salt Method: Mix flour, tapioca flour and salt in a mixing bowl. Add corn oil, condensed milk and pandan water. Add egg into flour mixture. Mixed well. Each time pour one big soup scoop of batter into your pan to make the crepe. Tips:  If you still have balance of grated coconut with gula melaka, you can keep in the fridge for 1-2 days. Can use to make buns filling

Glutinous Rice 200 grams of glutinous rice 20 blue peas flowers (optional) 100 ml of package coconut milk 100 ml water + 10 ml water 6 Pandan Leaves Pinches of salt to taste Shredded coconuts 200 grams of freshly grated coconut (1 Coconut) 60 grams of palm sugar 40 grams of water 4 pieces of pandan leaves, bundled Others 12 pieces of banana leaves with the dimension of about 12 cm x 18 cm Method: 1. Soak glutinous rice in 100 ml of blue bea flower water for about 4 hours. (This is optional if you are using PPC. (Pressure Cooker) 2. Place (1), another 10 ml of water, coconut milk, pandan leave, salt in PPC. Steamed mode for 5 minutes. Valved Sealed. (If didn's soak the rice, then Steamed mode for 20 minutes.  3. Boil palm sugar (Gula Melaka), water, pandan leaves, keep stirring until sugar has fully melted. (Low fire) 4. Put the grated coconut in and mixed well. (Use low fire) 5. Take 1-2 tablespoon of rice and place at the banana leaves.