Diet & Nutrition by Peg's Cottage

Ingredients: 6 egg yolks 20 gram of sugar 40 gram of durian paste (If don't acquire Durian flavour, can change to Pandan Paste, Sesame Paste etc) 50 gram of milk 1/4 teaspoon of salt 30 gram of oil 100 gram of cake flour 6 egg whites 1/4 teaspoon cream of tartar 40 gram of Sugar (can increase to 60 gram) Method: Beat egg yolks and sugar until sugar has fully dissolved. Mix the Durian paste + milk + oil together. Then added into (1). Sift cake flour + salt. Add (3) into (2) by using Zig Zag method. Do not over mixed. Beat egg whites until foamy, then add cream of tartar. Continue to beat and add sugar gradually. Beat egg whites until stiff peak. Scoop 2 scoops of egg whites into the egg yolks batter and mix. Continue to fold the remaining egg whites into (6). Do not over mixed, as it will deflate the batter.  Grease the PPC pan, pour the batter into the pan. Tap on your counter few times to release the air bubbles. Baked at Cake mode, Valve to Bake, KPT 55

Ingredients: Tang Zhong 16 gram flour 80 gram of water Main Ingredients: 277 gram of bread flour 22 gram of cake flour 45 ml of milk 80 gram of Condense milk 32 gram of egg white (about 1 egg white, the balance can save for egg wash) 1 teaspoon of yeast 1/4 of salt ** I am using Ayam Brand Tuna Mayonnaise. Method: Prepare the Tang Zhong one night before. Tang Zhong can keep for 3 days normally. However, please discard if its turn grey. Put all the above ingredients (Except Butter) into the BM and select dough mode for 20 minutes. Followed by adding butter and select dough mode again for another 20 minutes. The recipe will yield about 562 gram of dough. Take out the dough and weight each dough for about 50-60 grams. Shape any of your desire shapes. After shaped, proof the dough for another 45 minutes or until it has double its size. Baked @ 165 C for 10 minutes -> 170 C for 7 minutes. Note:By sharing our experiences in baking, we could improve further t

Yield 8 Buns Original Mantou Dough 85 gram of Water 150 gram of Super Fine Flour 20 gram of Sugar 1/4 teaspoon of Salt 1/4 teaspoon of Yeast Dragon Fruits Mantou Dough 85 gram of  Dragon Fruit Juice 150 gram of Super Fine Flour 20 gram of Sugar 1/4 teaspoon of Salt 1/4 teaspoon of Yeast Method: Place the original mantou dough ingredients into BM, according to the sequence: water →flour → Sugar → Salt →Yeast. Select dough mode and run for 15 minutes. Take out the original mantou dough and put in the fridge to delay the proofing time. Follow the same mixing method in preparing the dragon fruits mantou dough. Take out the original dough from the fridge. Let the 2 dough proof for about an hour or until it has double its size. (Open Lid method to prevent shrinkage after steamed) Weight the dough and divide each dough into 16 small balls. Roll each ball into long strip, about 20cm each strip, and weaved the mantou accordingly. Steamed at the steamer for 14 minutes

For those who would like to try on this recipe, you may refer to my recipe link . This recipe yield about 10 puffs. I am using Ayam Brand Tuna Mayonnaise. 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 Egg Yolks (From Fridge) 70 ml of Fresh Milk 1/4 teaspoon of Salt 30ml Oil 80 gram Cake Flour 30 gram Milo Meringue: 6 Egg Whites (From Fridge) 84 gram Sugar 1/4 teaspoon cream of Tartar Method: 1. Egg yolks lightly beaten. Add Milk + oil. 2. Followed by cake flour + Milo + salt. Do not over beat. 3. Beat meringue until Eagle Beak stage. 4. Lightly oil your PPC pan. 5. Pour all the dough in your PPC. 6. Lightly hit on your working desktop to remove the air bubbles. 7. Select Cake, Valve at Bake. KPT 55 minutes. ** I am using HD 2139 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 Egg Yolks (From Fridge) 70 ml of Fresh Orange Juice 1 teaspoon of Orange Zest 1/4 teaspoon of Salt 30ml Oil 100 gram Cake Flour Meringue: 6 Egg Whites (From Fridge) 84 gram Sugar 1/4 teaspoon cream of Tartar Method: 1. Egg yolks lightly beaten. Add orange juice + oil. 2. Followed by cake flour + salt. Do not over beat. 3. Beat meringue until Eagle Beak stage. 4. Lightly oil your PPC pan. 5. Pour all the dough in your PPC. 6. Lightly hit on your working desktop to remove the air bubbles. 7. Select Cake, Valve at Bake. KPT 55 minutes ** I am using HD 2139 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.

Overnight Sponge Dough: 150 gram of bread flour 50 gram of all-purpose flour ¼ teaspoon of yeast 20 gram milk powder 16 gram of whipping cream 104 gram of blue pea flower water Main Dough: 65 gram bread flour 30 gram sugar ½ teaspoon of salt ¼ teaspoon of yeast 30 gram of fresh milk 30 gram unsalted butter ** 1 teaspoon of charcoal powder for BLACK DOUGH Method: To place all the ingredients from Sponge Dough in your BM and select dough mode for 15 minutes. Or until all the ingredients have well cooperated.  Keep in the fridge for about 17 hours. Placed the ingredients in Main Dough (Except Butter)  + Overnight Sponge Dough , according to the sequence: Milk -> Sponge Dough -> Bread Flour -> Salt (one corner) -> Sugar (another corner) -> Yeast (Make a well and put your yeast in) Select dough mode and run for 20 minutes. Add melted butter and run for another 20 minutes or  until you have reached the window pane. This re