Diet & Nutrition by Peg's Cottage

Happy Mid Autumn Festival to all my friends, If you have lots of Gao Fen （糕粉）left from your snow skin mooncakes, you may want to try this simple traditional cloud biscuits (月光饼/ 云片糕). This biscuits reminded me of my childhood, where we will buy from cake house and they always wrap in pink paper. The texture of the biscuits is soft and it melts in your mouth. Ingredients: Yield: 6 - 60 gram Biscuits 150g Gao Fen 100g icing sugar 10 g of golden syrup or honey 30g corn oil or sunflower oil 8  g of water Method: Sift gao fen n icing sugar together. Mix all the above ingredients. Sift again. Then use any mold to press. Heat steamer at high heat about 10 min. Off steamer, put biscuits in the steamer (which is already OFF ) and heat for 10 minutes. Air dry the biscuit for about 2 hours. 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

Ingredients: Sponge Dough Bread Flour 135 gram Plain Flour 32 gram Natural Yeast Starter 123 gram Condense Milk 50 gram Fresh Milk 50 gram Main Dough Bread Flour 25 gram Plain Flour 25 gram 1/8 teaspoon of Salt Butter 5 gram 30 ml of Milk Method for Burger 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 480 gram. Divide dough into 6 equal portion, each at 60 gram.  Roll the dough in round shape. Let it rise for 4 hours or until it has double its size.  Brush with egg wash and sprinkle some sesame seeds for decoration.  Baked at the 170 C preheated oven for 15 minutes. Note:By sharing our expe

Ingredients:  Yield - 22 Bahulus 2 eggs - grade A  55g caster sugar  55g plain flour  1/2 tbsp rice flour  1/2 tbsp cooking oil   Method: Preheated kuih bahulu moulds in a preheated oven at 200°C for 15 minuets.  Spoon in batter into the moulds and bake in the preheated oven for 13 minuets at 200°C or until 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.

How to Make Vegetarian Burger? This recipe yield only 2 burger buns Tang Zhong 125 ml water 25 gram of bread flour Ingredients: 162.5 of bread flour 85 gram of fresh milk 20 gram of Sugar 1/4 teaspoon of salt 1/2 teaspoon of yeast Method: 1. Cook the Tang Zhong at the non stick pan until gluey, about 65 C. Set aside. 2. Then together with the Tang Zhong, place all the main ingredients in BM (Except Butter). 3. Dough mode for 20 minutes. 4. Add Butter. 5. Dough mode again for another 15 minutes. 6. Proof for 1 hour or until it has double its size. 7. Shape any of your desire shapes. 8. Rest for about 30 - 45 minutes. 9. Egg wash (1 Egg Yolk + 1 tbsp of milk + few drops of oil) 9. Baked at 170 C for about 15 minutes. How to Make Vegetarian Pumpkin Patty? Ingredients: One piece of slice Pumpkin 2 tbsp of flour 1 tbsp of Bread Crumb 2 gloves of Garlic 2 pieces of Cream Crackers Some Salt Pepper Some Toasted Sesame Seeds Method: Mixed all the

Yield: 25 Cupcakes Ingredients: 40 ml oil (Heat oil) 15 gram condensed milk 50 ml orange juice 94 gram cake flour ¼ teaspoon of salt 6 egg yolks 1 teaspoon of orange zest 6 egg whites 75 gram sugar ¼ teaspoon of cream of tartar Method: Heat oil in a pan until oil "lines" can be seen. Set aside. Mix condensed milk with orange juice, then add to (1). Sift cake flour + salt in (2). Mix egg yolks in, then orange zest. In a separate bowl, beat egg whites + cream of tartar until stiff peak. Fold egg whites in by 3 batches. Baked @ 175 C for 20-25 minutes. Once cooked, leave to cool inside the oven for 10 minutes.  Tap the cupcakes from high once to prevent shrinkage. 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: 113g Plain flour 18g Cocoa powder  85g Sugar syrup 30g Corn oil ½tsp Alkaline water Yield 5 Chocolate Mooncakes (Each about 48 - 50 gram) Method: Mix sugar syrup, corn oil and alkaline water together thoroughly. Sift plain flour and cocoa powder in a bowl. Mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes. (I rested my dough for 3 hours - The longer the dough been rested, the more stretchable the dough is) Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray. Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 5 minutes. Then bake the chocolate mooncakes again for another 10 minutes. Leave mooncakes to cool down completely before storing into an airtight container.  Recipe credit to: AnnCoo Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you cou

Ingredients: 3 large egg yolks, cold 35gram sugar 25gram corn oil 28gram whole milk 1 tsp pandan paste 68gram cake flour 3 egg whites, cold 1/4 tsp cream of tartar 45 gram sugar Method: Whisk egg yolks, sugar, corn oil, milk, pandan paste, fold cake flour in with spatula. In a separate bowl, beat egg whites until stiff peak. Fold egg whites in (1) by 3 batches. Bake in cold water bath. Baked @ 130 C for 60 minutes, followed by 135 C for 14 minutes, then 140 C for 6 minutes. Once cooked, leave to cool inside the oven for 10 minutes.  Tap cake pan from high once to prevent shrinkage. 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: Some Chicken Cubes Peeled Fresh Ginger 2 Glove of Garlics Marinade: 1 tablespoon Cornstarch 2 teaspoons Soy Sauce 1 tablespoon Chinese Shaoxing Rice Wine 1 teaspoon oil Sauce: 1 1/2 tablespoon soy sauce 1 teaspoon dark soy sauce 1 teaspoon sugar 1/4 teaspoon Chinese black vinegar 2 tablespoons water 1 teaspoon cornstarch Method: Cut the chicken into small cubes and marinate with the above "Marinade Sauce" for about 2 hours. Mix the sauce ingredients in a small bowl and set aside. Add some oil, cooked the chicken cubes until the chicken has cooked about 70%. Take the chicken out. Add oil again, fried garlic and ginger until fragrance. Add (3) in the wok. Finally add the sauce in the wok and cook until the sauce has almost absorb to the chicken cubes. Serve hot with steamed rice. Recipe Credited to: Rasa Malaysia Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back y

Mooncakes Skin 120 grams of cake flour 70 grams of golden syrup 30 grams of sunflower oil 4 grams of alkaline water Fillings Store bought lotus paste Egg washing 1 egg yolk plus 1 tablespoon of milk plus few drops of sunflower oil. Others - Yield 10 mooncakes 50 gram mooncakes mould Method: Mix all the ingredients from the mooncake skin, leave at room temperature for at least 3 hours.  Weight 20 gram of mooncake skin and 30 gram of the fillings. Shape it in round. Wrap the fillings in the mooncake skin. Mould your mooncakes with any mooncake mould. Let it rest for about 15 minutes. Baked at the preheated oven for 10 minutes @ 165 C, take out and let it cool for 5 minutes. Then apply egg wash.  Send it back to oven for another 15 minutes. Recipe credits to: Mr Kenneth Goh 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 fu

Ingredients: 90 ml milk 10 g cooking oil 25 g glutinous rice flour 20 g rice flour 10 g wheat starch 20 g powdered sugar (icing sugar, confectioners sugar) Fillings: Store bought Red Bean Paste Method: Mixed all the above ingredients in a bowl and steam for 20 minutes. Use a chopsticks to mix the dough until smooth while the dough is still hot. When the dough has slightly cool down, wrap it with cling wrap and keep in the fridge for 30 minutes. Then you can start to play with your dough, add in any colour or shape any of your desire shape. 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 Dough: • 22g corn oil • 10g cocoa powder, sieved • 66g milk • 25g sugar Egg Yolks: • 2 egg yolks • 58g cake flour Meringue: • 2 egg whites • 1/4 tsp cream of tartar • 45g sugar Chocolate Ganache: • 67.5 ml of double cream • 50g dark chocolate chips Cake Tin : 6 inch Line and grease the cake tin Method: 1. Heat oil → add sifted cocoa powder → milk → sugar (until sugar is dissolved). 2. Followed by egg yolks, then fold-in sifted cake flour. 3. Beat egg whites until stiff peak.  4. Baked at the preheated 130 C oven for 45 minutes. 5. After 45 minutes, open the oven door, but keep cake inside the oven for 10 minutes. This is to prevent cake shrinkage. 6. Heat the double cream with chocolate chips until the chocolate chips have fully melted and well combine with the double cream. It is done when chocolate has thicken. Wait for about 1 minutes, but keep stirring, then only pour onto the cake. Note:By sharing our exper

Yield: 26 Piggies Recipe: 360 grams of cake flour 210 grams of golden syrup 90 grams of sunflower oil 16 grams of alkaline water Method: 1. Mix golden syrup with alkaline water. 2. Followed by cake flour. 3. Lastly, fold in sunflower oil. 4. Shape any of your desire piggy shape. 5. Send to preheat 175 C oven for 10 minutes. 6. Bring out, cool for 5 minutes. 7. Apply egg wash ( 1 egg yolk + 1 tablespoon of milk + few drops of oil) 8. Send it back to oven at the same temperature for 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 and Method: Prepare 5 - 6 slices of boneless and skinless chicken breast, cut into cubes. Then marinate it with 1 tablespoon of Shao Xing Wine for about 1 hours. Mix 4 tablespoons of all purpose flour, 4 tablespoons of corn starch, 1/2 cup of water and 1/2 teaspoon of baking powder for the batter to fried the chicken breast. Mix the below ingredients in a bowl for the sweet and sour sauce . 2 tablespoons ketchup 1 teaspoon of Vietnamese Lemon Sauce 1/2 teaspoon oyster sauce 1 tablespoon sugar 3 tablespoons water 1/2 teaspoon corn starch Some white pepper powder Step 1: Heat oil. Dip the chicken breast in the batter and fried the chicken breast. Step 2: Saute some garlic, add the fried chicken breast. Pour the sweet and Sour Sauce for about 3 minutes. Step 3: Serve while hot. 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 sh

Mooncake Skin 120 grams of cake flour 70 grams of golden syrup 30 grams of sunflower oil 4 grams of alkaline water Fillings Store bought lotus paste Egg washing 1 egg yolk plus 1 tablespoon of milk plus few drops of sunflower oil. Others - Yield 10 mooncakes 50 gram mooncakes mould Method: Mix all the ingredients from the mooncake skin, leave at room temperature for at least 3 hours.  Weight 20 gram of mooncake skin and 30 gram of the fillings. Shape it in round. Wrap the fillings in the mooncake skin. Mould your mooncakes with any mooncake mould. Let it rest for about 15 minutes. Baked at the preheated oven for 10 minutes @ 165 C, take out and let it cool for 5 minutes. Then apply egg wash.  Send it back to oven for another 15 minutes. Recipe credits to: Mr Kenneth Goh 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

Yields: 4 Mooncakes Ingredients for Egg Yolk 300 ml of water Few Drops of egg yolk yellow Colourings 1 teaspoon of instant jelly powder 1 teaspoon of agar powder 30 gram of sugar Ingredients for Egg White 300 ml of water 1 teaspoon of instant jelly powder 1 teaspoon of agar powder 30 gram of castor sugar Ingredients for Mooncake's Skin Dragon Fruit Juice 500ml 40 gram of castor sugar 1 teaspoon of instant jelly powder 2 teaspoon of agar powder Method: To make this jelly mooncake, we have to do it step by step. Egg Yolks Prepare a round ice cube mould. Boiled all the ingredients in a pot. Take your pot and put in a BIG bowl (A bowl which is bigger than your pot) to make your jelly temperature goes down to 50 C. Then sift the jelly. Pour the jelly in the mould. Set aside until it has set. Place in the refrigerator. Egg White Prepare 8 egg tarts mould. Boiled all the ingredients in a pot. Take your pot and put in a BIG bowl (A bowl which i