Diet & Nutrition by Peg's Cottage

Ingredients: Cake Flour / Plain Flour - 75 gram Cold Egg Yolks - 4 Sugar - 20 gram Corn Oil - 45 gram Orange Juice - 50 gram Orange Zest - 1 teaspoon Vanilla Essence - 1/2 teaspoon Meringue: Cold Egg Whites - 4 Sugar - 50 gram Method: Apple Slices Preparation 1. Cut apple into slices. 2. Add 1 tablespoon of lemon juice + water. Water level should cover all the apple. 3. Microwave for 4 minutes. Cake Batter 1. Whisk egg yolks with 20 gram of sugar until sugar has fully dissolved. 2. The add corn oil, vanilla essence and fresh squeeze orange juice, mix well. 3. Followed by orange zest. Mix well. Set aside. 4. Beat meringue until firm peak. (Eagle Beak)  5. Fold meringue into cake batter. Until fully mixed. Please do not over fold. As over folding will deflate the air bubbles. 6. Pour the batter into chiffon tin. Tap on your counter few times to release the air bubbles. 7. Place apple slices on the cake batter. 7. Baked @ preheated oven of 150 C f

Ingredients: 150 gram of Plain Flour 100 gram of Glutinous Rice Flour 75 gram of Castor Sugar 1 teaspoon of Yeast 78 gram of Carrot Puree 110 gram of Water ( + 10 gram of water if is too dry) 15 gram of Oil Yield 8 Ki Kia Gu Method: Place all the above ingredients into bread maker and select dough mode for 15 minutes. Add oil after all the ingredients has fully incorporated. Take out the dough (greased hand with oil) , straight away make ball shape and put the dough on a piece of banana leave. Proof open cover for 45 minutes.  Or when you touch the dough, it has became springy, means it has done proofing. Steamed for 12 minutes using cold water. 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: Yunade: 50 gram of Bread Flour 40ml of Hot Boiling Water Bread Dough: 100 gram of Milk (Add in 1 tbsp of Condense Milk) - (+ - According to your Bread Flour water absorption level) 90 gram of Mashed Purple Sweet Potato 200 gram of Bread Flour 1/2 tsp of Yeast 5 gram of Sugar 1 tsp of Salt 10 gram of Butter 1 tsp of Red Yeast Rice Powder Method: Prepare Yunade one night before bread making. The next day, place the below ingredients according to the sequence of your bread maker instruction: Milk Yudane Mashed Sweet Potato Sugar (One Corner) Salt (Another Corner) Yeast (Dig a hole in the middle and place yeast in) Press dough function and let it run for 20 minutes. Add butter in and run for another 20 minutes. Take the bread dough out, take half of the dough (250 gram) and place in the bread pan. Add Red Yeast Rice Powder and mix until the in powder has fully incorporated into the bread dough. Place the bread dough into 2 Big Bowls and let i

Ingredients: 34 gram of Plain Flour 86 gram of Cake Flour 130 gram of Glutinous Rice Flour 60 gram of Castor Sugar 1 teaspoon of Yeast 200 gram of Pandan Paste  Water 15 gram of Oil Yield 7 Ki Kia Gu - Each at 70 gram Method: Place all the above ingredients into bread maker and select dough mode for 15 minutes. Add oil after all the ingredients has fully incorporated. Take out the dough, straight away make ball shape and put the dough on a piece of banana leave. Proof open cover for 35 minutes. When you touch the dough, it has became springy, means it has done proofing. Steamed for 13 minutes using cold water. 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: 250 gram of Superfine Flour 30 gram of Sugar 1/4 teaspoon of Salt 125 gram of Cold Water 1 teaspoon of Oil 10 gram of Baking Powder + 10 ml of Cold Water Yield 10 buns, each 50 gram Method: Place all the above ingredients in BM, select dough mode for 15 minutes. Then add oil, mix again for another 5 minutes. While BM is still mixing, sprinkle baking powder + cold water. Take out the dough and proof for 30 minutes. After 30 minutes, shape your bun and put 1 tablespoon of Char Siew (Pork). If you wish to know how to make Char Siew, please find @  https://pegscottage.blogspot.com/2018/05/recipe-of-homemade-ppc-charsiew.html  Rest buns for 15 minutes. (Open Cover) Steam for 14 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: 120 gram of Tang Zhong (25 gram bread flour + 125 ml of water) 250 gram of Bread Flour 100 gram of Plain Flour 30 gram of Cake Flour 125 gram of Pumpkin Puree 110 gram of Milk 20 gram of Cooking Cream 1 tablespoon of Milk Powder 20 gram of Sugar 1/4 teaspoon of Salt 1 teaspoon of Yeast 25 gram of Butter ** Very Sticky Dough Method: 1.Heat bread flour and cold water in a pan until gluey (Tang Zhong) . Set aside. 2.Add Tang Zhong and all the remaining ingredients into BM, exclude butter. 3.Use dough mode to beat the dough for 20 minutes. 4.Add in butter and run for another 20 minutes. 5.Choose Sweet mode, let the BM operate by itself. 6. Nice loaf is ready after 2 hours and 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.

Ingredients： 2 Flower Mushroom 1 Lap Cheong 3 pieces of Chicken Breast (Marinate with Chinese Cooking Wine for about 2 hours in the fridge) 1 cup of Glutinous Rice 2/3 Cup of Water 1 teaspoon of Oyster Sauce 1 teaspoon of Dark Soy Sauce 1 teaspoon of Sesame Oil 1/2 teaspoon of Vegetarian Mushroom Powder. Method: Saute flower mushroom, lap cheong, chicken breast with PPC baked fish mode. Ratio of glutinous rice and water is 1:1. Hence, for this recipe, we are using 1 cup of rice + 2/3 cup water and 1 teaspoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of vegetarian mushroom powder. I am using PPC for my rice, Steamed mode for 13 minutes. Valve sealed. Natural Release. 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: 125 gram of Plain Flour 125 gram of Glutinous Rice Flour 75 gram of Castor Sugar 1 teaspoon of Yeast 100 gram of Pumpkin Puree 110 gram of Water ( + 10 gram of water if is too dry) 15 gram of Oil Yield 10 Ki Kia Gu - Each at 54 gram Method: Place all the above ingredients into bread maker and select dough mode for 15 minutes. Add oil after all the ingredients has fully incorporated. Take out the dough, straight away make ball shape and put the dough on a piece of banana leave. Proof open cover for 15-20 minutes. When you touch the dough, it has became springy, means it has done proofing. Steamed for 12 minutes using cold water. 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.

For this blog, am going to share on the skin of the steamed bun.  Recipe adapted from  https://rasamalaysia.com/char-siew-bao/ .  Thank you, Rasa Malaysia. Ingredients: 160 ml of Warm Water 1 tsp of Yeast 280 gram of Cake Flour 100 gram of Wheat Starch 50 gram of Icing Sugar 10 gram of Vegetable Oil 1/2 teaspoon of Lemon Juice 10 gram of Baking Powder 10ml of Cold water Method: I used BM to help me on the dough mixing part. Place the ingredients according to this sequence: Water → Lemon Juice → Cake Flour → Wheat Starch → Icing Sugar → Yeast → Select Dough Mode → 20 minutes. Add Vegetable Oil → Another 20 minutes. Sprinkle the Baking Powder + Cold water at the dough, Mix well. Let the dough proof for 30 minutes. (Open Cover) Take out the dough and press out the air. Weight each dough about 54 gram. Recipe can make about 12 steamed buns. Add in filling. Then rest the buns for another 15 minutes. Steamed buns for 13 minutes. Off the f

Me and my kids are allergic to Almond, Hence i have decided to give myself some adventure of making macarons without almond flour. This recipe is very straight forward and simple.  Ingredients: 35 gram of Cake Flour 40 gram of Icing Sugar 1 egg white 30 gram of Castor Sugar 1 tsp of Pandan Paste Method: Sift the cake flour and icing sugar, set aside. Beat the egg white until stiff peak. Add in Pandan paste and Mix again. Use a spatula to fold the the cake flour + icing sugar, until the batter can flow back in the bowl like ribbon. Pour the batter into a piping bag. Pipe the batter. Then gently tap the baking sheet on the counter to break any air bubbles leave it dry for about 45 minutes. Preheat oven at 150 C. Baked the macarons at 140 C for 3 min, 130 C for 2 min, 120 C for 2 min, 110 C for 5 min. (Middle Rack) Once the above is done. Let the macarons stay in the oven for 5 minutes. Take the macarons out from the oven and leave it cool.

Ingredients: 7 Flower Mushrooms 5 Gloves of Garlic 5 Shallots An Inch of Ginger 1 Packet of Dried Chillies (200g - 250g) 8 Bird Eye Chili (RED) - Chili Api 3 Tbsp of Oil 2 Tbsp of Tomato Sauce 1/2 Cup of Water 1 Asam Keping 2 Tbsp of Brown Sugar 1 Tsp of Vegetarian Mushroom Powder Method: Soak dried chili in hot water for about 10 minutes or until dried chili is soft. Soak the Flower Mushroom in water until soft, cut the mushroom into small pieces. Blend dried chili, bird eye chili, garlic, shallots, ginger with oil, bit by bit until it has completely blend. (You can add some water if is too dry to blend) Heat wok, Add oil, fry  the above chili paste for about 5 minutes. Add Mushroom. Add tomato sauce, vegetarian mushroom powder. Allow everything to cook for another 5 minutes. Add in Asam Keping. Switch off the Flame. Leave in the wok for another 5 minutes. Have it with some Coconut Brown Rice - Nasi Lemak for a nice Vegetarian Dinner. Or you can have it wit