Diet & Nutrition by Peg's Cottage

Ingredients: Bread Dough: Bread Flour 300 gram Castor Sugar 30 gram Salt 1/4 teaspoon Yeast 1/2 teaspoon Water 185 gram Shortening 20 gram Spread: Mayonnaise 2 tablespoon Condensed Milk 1 tablespoon Filling: Home Made Chicken Floss 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 shortening 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. Brush with egg wash and sprinkle some sesame seeds and spring onions. 6.Flatten bread dough by using rolling pin. Then use whole egg to brush on the bread dough and sprinkle some sesame seeds and spring onions. (I don't have spring onions, so i sprinkled spinach) 7.2nd proof for another 60 minutes. 8. .Baked @ 190 C preheated oven

 Curry cornflakes, raisins, cashew nuts, snail biscuits mixed. Ingredients: 150 grams of plain flour 1 tablespoon of curry powder 1 tablespoon of vegetarian dried shrimp 55 gram of Butter 38 gram of Water 1 egg Salt to taste 2 stalks of curry leaves 3 cloves of garlic Method: 1.Use a blender, to blend garlic, curry leaves and some vegetarian dried shrimp. 2.Mixed flour and curry powder, salt by using a spatula. 3.Followed by curry leaves, garlic and dried shrimp. 4.Add egg and melted butter. 5.Add water bit by bit, until all the above ingredients has fully incorporated. 6.Flatten the dough and cut into small square. 7.Roll the dough by using pattern board.  8.Place in airfryer and fried for 15-20 minutes @ 180 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 : 125 gram of room temperature unsalted butter 200 gram of superfine flour 60 grams of icing sugar 200 grams of cashew nuts (Roast and blend till fine) 15 grams of milk powder 1 egg yolk Additional cashew nuts for decoration (optional) Egg wash (1 egg yolk + 2 drops of water Method: 1. Preheat oven at 150 C and roast cashew nuts  for 15 minutes. 2. Use a food processor and blend 200 gram of cashew nuts until fine. 3. Combined superfine flour and cashew nuts flour, followed by milk powder. Set aside. 4. Cream butter and icing sugar until light and fluffy. Then add egg yolk. 5. Add (3) into (4). 6. Use a rolling pin to flatten the dough, Use any of your favourate mould to mould the cookie. 7. Egg wash the cookie. 8. Place a cashew nut on top the cookie. 9. Apply another layer of egg wash. 10. Baked @ 150 C for 25 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appr

Sponge Dough 60 gram of natural yeast starter 90 gram of water 165 gram of bread flour Tang Zhong (Ratio is 1:5) 5 gram of flour 25 gram of water Main Dough 95 gram of bread flour 1/4 teaspoon of salt 12 gram of milk powder 30 gram of condense milk 45 gram of water Method: Method: 1.Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside. 2.Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge. 3.Follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening) 4.Select dough mode for 15 minutes, add in shortening for another 15 minutes. 5.At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes. First Proof Began: 8.25am First Proof don

Ingredients: Tang Zhong 80 gram milk 16 gram flour Sponge Dough 40 gram natural yeast starter 60 gram blue pea water 110 gram flour Make sponge dough, keep in the fridge ovenight. Main Dough 145 gram of bread flour 40 gram of natural yeast starter 1 tsp Salt 5 gram of milk powder 20 gram condensed milk 20 gram of water 43 gram of mashed purple sweet potato 20 gram of shortening (can replace with butter) Mozzarella Cheese (Optional) Method: Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside. Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours) Then, follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening) Select dough mode for 15 minutes, add in shortening for another

This crab sticks recipe is rather easy to prepare as long as you have an oven. My kids have finished 1/2 of the bottle within half day. Definitely not as tasty as those purchase outside, but it is definitely healthier way to prepare this snack during CNY and any other event.  Ingredient: 1 pack of crab sticks Method: 1. Cut the crab sticks into your desired size. 2. Spread evenly on tray. (Place a piece of baking paper on your tray before putting in the crab sticks) 3. Baked at 130 C for 30 minutes (Use a chopsticks to stir to make sure crab sticks are baked evenly); followed by 140 C for 15 minutes; 160C for another 15 minutes or until your desired crispiness. 4. Store in an air tight container when cooled completely. 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 unsalted butter 40 gram of icing sugar 117 gram potato starch 88 gram of multi - purpose flour ½ teaspoon of salt ½ teaspoon of baking powder Method: Cream butter and icing sugar until light and fluffy. Fold potato starch, flour, salt and baking powder into (1) to form a soft dough. Place in the fridge for about 10-15 minutes. Roll in 10 gram small balls. Took some dough from the above to mix with ½ teaspoon of red yeast powder to make pink dough for ear and nose. Then use black sesame seeds as eyes. Baked @ preheated oven 160 C for 22 minutes - Middle rack 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: 190g unsalted butter (room temperature) 50g icing sugar Pinch of salt 30g egg 1/2 tsp vanilla essence 120g plain flour 60g cake flour 20 gram corn starch 1/2 teaspoon baking powder Method: Cream butter, icing sugar and salt till light and fluffy. Add egg and vanilla, and mix well. Sieve in flour and baking powder and bring to a soft dough. Place in the fridge for 15 minutes. Using a piping bag to pipe the flower and decorate with some cherries/ chocolate chips. Bake at middle rack -185 C for 8 minutes, then 160 C for 6 minutes, followed by 150 C for 4 minutes. Cool completely on wire rack. 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.

Last Sunday project, i made some pineapple tarts for my kids. They love pineapple tarts. However, this is my first time cooking pineapple jam (normally, my mum will cook for me) . It actually needs a lot of patience, i would say. I am testing out my mini mould which was given by my mum. Kindly refer to the this link for crust recipe and please find the below for pineapple jam recipe. Kindly refer to the this link for crust recipe and please find the below for pineapple jam recipe. Ingredients:  2 kg Pineapple 105 gram of sugar (Brown or white sugar) Method: Use blender to blend the pineapple. Cook the pineapple water in Pressure Cooker. Chicken Mode x 4, close lid, auto release. I check every 15 minutes and stir the jam. Add in sugar anytime when you are stirring your pineapple water.  Cook until your desire texture. Pineapple jam is done. Please wait until it has completely cool before keeping in the fridge. Note:By sharing our experiences in

Ingredients: Tang Zhong 80 gram milk 16 gram flour Sponge Dough 20 gram natural yeast starter 30 gram blue pea water 55 gram flour Make sponge dough, keep in room temperature until it has grown double or triple it size. Main Dough Bread flour 195 gram 40 gram of natural yeast starter 1 tsp Salt 5 gram of milk powder 30 gram condensed milk 50 gram of blue pea flower water (You may add more if not enough water, as every flour has different absorption level) 20 gram of shortening (can replace with butter) Method: Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside. Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours) Then, follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening

You may refer to this  link for recipe. 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.