Diet & Nutrition by Peg's Cottage

This is a pretty straight forward and inexpensive recipe which i think everyone should at least give it a try. As a mini Panettones cost more than RM 10.00 in Malaysia; Some big Panettones cost more than RM 60.00. Besides, this is definitely a healthier version of Panettones, as i have reduce the sweetness. Ha, i guess this is the advantage of home baked, we know what ingredients we put in. And of course is more cost effective! Note: This recipe has very wet dough. Ingredients: (Yield 10 Mini Panettones) 300 grams of bread flour 70 grams of mixed fruit/ dried cranberries/ raisins 90 grams fresh milk 60 grams of SCS unsalted butter 60 grams of water + 1 teaspoon of rum essence 60 grams of castor sugar 1 1/2 teaspoon of instant dried yeast 1/2 teaspoon of salt 2 whole eggs 1 egg yolk Method: 1. Place all the ingredients in BM by following the below sequence: Water Milk Eggs Bread Flour Sugar Salt Yeast 2. Select Dough mode for 10 minutes.

Kindly refer to my tarts recipe. Custard Ingredients: 2 tbsp of custard powder 2 tbsp of sugar (Can reduce to 1 tbsp) 60 ml of milk (Can increase to 80 ml - 100 ml) 1 tsp of Vanilla Method: Mix all the custard ingredients, and cook in pan until thicken. Place any of your favorite fruits as topping. 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: 60 gram of plain flour 60 gram of cake flour 130 gram black glutinous rice flour 60 gram of sugar 1 tsp of yeast 150 gram of water 15 gram of oil Method: Add plain flour, cake flour, glutinous rice flour, sugar, yeast in a big bowl. Add water slowly to (1), you might not need to use all the water. As all the flour has different water absorption level, hence, please add water slowly.  Add oil into the dough. Please note that the dough is very sticky, hence, please rub oil on both of you hands and weight each dough about 60 gram. Then place on a piece of (Pre-prepare) banana leaves. Proof open cover for about 1 hour. Steamed for 13 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: 187.5 gram of flour Pinch of salt 1/2 tsp of baking powder 35 gram of vegetable oil 125ml of water Method: 1. Hand knead the above ingredients until well combined. (Oil Added after all the ingredients has fully mixed) 2. Divide dough into 4 and roll. 3. Place in cooking pan and pan fried without oil for both side. 4. Now you can wrap any food in your wrap for a nice breakfast/ lunch. 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.

Cover pan with foil  Ingredients : 6 eggs 1/8 tsp salt 1/4 tsp cornflour 400ml (unsweetened) homemade soya milk Method : Break eggs into a mixing bowl & beat thoroughly with a balloon whisk. Once the eggs are well-beaten, slowly add in soya milk whilst continually mixing. Add in salt & cornflour. Whisk till everything is well-combined. Pour the mixture through a strainer/sieve into another bowl to remove any lumps & thick bits. Then pour the mixture through a strainer/sieve again into baking pan. Cover with foil & secure tightly around the sides. Add in 2 cups water into PPC pot & put in steaming rack. Put baking pan onto the steaming rack. Set PPC @ Steam Mode & valve @ SEAL. Remove baking pan from pot & remove foil swiftly to avoid water vapour dropping back onto the tofu. Allow the tofu to cool completely in the pan to room temperature before cutting it. Alternatively can opt to place the baking pan in the fridge to speed up

Ingredients: 250 gram Soya Bean Some pandan leaves (Optional) Water Method: 1. Soak the Soya Bean until all the skins can come out easy. I hand picked one by one. 2. Then, blend soya bean in the blender. Water should cover your soya bean. 3. Then use a strainer or cheese cloth to squeeze the pure soya milk. 4. Cook soya milk in your pressure cooker (Bean Mode).  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 egg yolks 40g sunflower oil 50 gram of fresh milk 48 gram of plain flour 1/2 teaspoon of pandan paste (optional) 3 egg white 40 gram of sugar mix with 1/2 teaspoon of corn flour Method: 1. Mix egg yolk, milk and oil until well combined. 2. Add plain flour. 3. Beat egg whites until soft peak. (eagle beak) 4. Baked @ 125 - 20 minutes; 135 - 20 minutes; 145 - 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.

Ingredients: Water Roux 25 gram bread flour 113 gram of milk/ water Main Dough 44 gram of cold milk 67 gram of homemade yogurt 121 of water roux 20 gram of sugar 250 gram of bread flour 20 gram of plain flour 1 tsp of dried yeast 25 gram of butter Pinch of salt Method: 1. For water roux, mix bread flour and water together until well combined (no more lumps). Cook until gluey. 2. Add all the main dough ingredients in BM. 3. Then use hand knead until window pane stage. 4. Place dough in a large bowl which already greased with oil. 5. Leave it at the counter for 1 hour or until it has double it size. 6. Punch down the air, divide the dough into 3. Roll like Swiss roll and place dough in your bread pan. 7. Proof again for another 1 hours or until the dough has reached 80-90% of your pan. 8. Cover your bread pan. 9. Baked at the preheated 190 C oven for 55 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i w

Ingredients: 3 chicken drumsticks 5 gloves of mince garlics 4 tablespoon of fish sauce 3 tablespoon of Thai sweet chilli sauce 1 teaspoon of ground black pepper Method: 1. Use the above sauce to marinate chicken drumsticks for about 2-3 hours. 2. Place the chicken drumsticks in airfryer @ 180 C for about 20 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: Bread flour 300 gram Castor sugar 30 gram 1/2 tsp of salt 1/2 tsp of yeast Water 185 gram Olive Oil 30 gram Method for Bread: 1. Place all the ingredients in bread pan by following the below sequence Water Bread Flour Sugar Salt Yeast 2. Select Dough mode for 20 minutes. 3. After the above ingredients have became a dough, add Butter and select dough mode again for another 20 minutes. 4. Take out the dough, hand knead until reach window pane status. 5. Proof for 1 hour. 6. Divide dough into 10 buns (each of about 53 gram) and rest for 15 minutes. 7. Shape dough and place the coconut fillings after 15 minutes, then 2nd proof for another 60 minutes. 8. Baked @ 175 C preheated oven for 20 minutes. Coconut Filling Coconut filling: 70 gram of grated coconut 30 gram of gula melaka Pinch of salt 3 blades of knotted pandan leaves 1 tbsp of nectar coconut syrup Method: Melt the gula melaka, salt and pandan leaves in pan.