Diet & Nutrition by Peg's Cottage

Ingredients: 2 eggs 1 tsp of lemon juice 100 gram of sugar 120 ml of sunflower oil 130 gram of self raising flour 1 tsp of baking soda 126 gram of shredded carrot 30 gram of raisins Some cashew nuts (Optional) ** For this recipe, i have omitted cinnamon powder and walnuts Method: Place eggs in your mixing bowl and beat until frothy. Add lemon juice Add sugar tablespoon by tablespoon (beat about 3-4 minutes, until it has became pale and white) Add sunflower oil slowly, until all well combine. Followed by adding flour and baking soda. Mix until fully corporate. Lastly will be fold the carrot, raisins and cashew nuts in the batter. I am using a loaf pan, hence baking time and temperature will be 180 C for about 45 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 Egg Whites - 80 gram Yogurt - 30 gram Bread Flour - 138 gram Natural Yeast Starter - 123 gram Plain Flour - 34 gram 1/2 teaspoon of Salt 5 gram of butter Pal Sweet 1 gram Garlic Spread: 5-6 gloves of Garlics Olive Oil - 2 tablespoon A pinch of Salt 1/4 teaspoon of Basil Leaves/ Mint Leaves/ Any other dry Herbs Method: Place all the ingredients and Select dough mode - Run for 20 minutes. Add Butter and Run dough mode for another 20 minutes. Please test for window pane.             Before After Place the bread dough in a big grease bowl and cover with cling wrap @ room temperature for about 4 hours. (The above 2 pictures showed my bread dough before and after 4 hours) Dough weight about 464 gram. Divide dough into 4 equal portion. Roll the dough in round shape. Let it rise for 4 hours or until it has double its size. You may slit the bread dough by using a sharp knife before place it into the oven. Spread some butte

Ingredie nts: 200 grams of coconut milk 200 grams of self raising flour 100 grams of castor sugar 50 grams of condensed milk 4 eggs Permitted food colouring Method: Lightly greased the baking tin and place a piece of baking paper at the bottom of the baking tin. Get ready 5 bowl and drop 1 drop of permitted food colouring in each bowl. For my recipe, i have use, read, egg yellow, blue, purple, pandan. This is a very easy recipe, just follow the instruction correctly, you will be able to make this cake. However, i would suggest finish the cake in a day, as it contains coconut milk. Beat all eggs until foamy and add sugar bit by bit using your soup spoon until your cake batter double its volume. Mix condense milk and coconut milk together and pour into (4), beat until well mixed. Sift flour and fold flour in. Pour the cake batter equally into your bowl. Steamed each layer for about 8-9 minutes, or until the layer has dries up. Cool completely before cut. Reci

Recipe Yield 6 Kuehs Each @ 40 gram  dough 20 gram filling Ingredients: 100 gram of Purple Sweet Potato Puree 1 tablespoon of Sugar 70 ml of Water 50 gram of Glutinous Flour 10 gram of Oil Method: Mix all the above ingredients. Oil will be last. And formed a dough. Divide the dough into 40 gram each. Roll in ball shape. Use hand to press the dough (until you can place the filling) and place the filling in. Roll in ball shape again. Place some oil in your mould then place the dough in the mould. Place the ang ku kuehs on top of a banana leaves. Once the above has done, steamed for 7 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.

This bread is suitable for dinner.  Dip with my homemade spicy mint sauce is heavenly.  Please find below ingredients: Ingredients: Sponge Dough - 50 gram (Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt) Mix all the ingredients. Rest dough until it has double its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough) Natural Yeast Starter 100 gram Bread flour 115 gram Whole Wheat Flour 10 gram Salt 1/2 teaspoon Olive Oil 10 gram Water 50 gram Method: 1. Place all the above ingredients according to your BM instruction. (Except oil) 2.Select dough mode for 15 minutes, add in oil for another 15 minutes. 3.Proof bread for 2 hours. After 1st proof, punch down the air. 4. Roll into log shape. 5.Then rest the dough for another 120  minutes. Brush bread with some egg wash and sprinkle some spices (Optional) 6. Preheat oven

Ingredients: 2 Potatoes 2 chicken ham 2 hard boiled eggs Salad Dressing: 3 tbsp of Mayonnaise 1 tsp of lemon juice 1/2 tbsp of Mustard Sauce (Optional) 1 tsp of Italian herbs Method: Boiled potatoes and eggs for 15 minutes. Peeled potatoes and eggs. Set aside. Dry fried ham for about 3 minutes. (This step is optional, as ham already cooked) Combine salad dressing and mixed well. Mix all the ingredients and toss well with salad dressing. 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 egg yolks 50 gram milk 10 gram of oil 100 gram pumpkin puree 60 gram self raising flour 2 egg whites 45 gram of sugar Method: Whisk egg yolks, sugar, corn oil, milk, pumpkin puree, fold cake flour in with spatula. In a separate bowl, beat egg whites until stiff peak. Fold egg whites in (1) by 3 batches. Baked @ PPC for 60 minutes, followed by 160 C for 14 minutes in oven. Once cooked,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: 2 tbsp of cooking oil 4 gloves of garlic 4 shallot 200 gram of mince pork/ mince chicken 2 tomato, chopped 10 tbsp of Prego Sauce (any flovour) 1 tsp of Italian mixed herbs 1 tbsp of sugar 1/2 cup of water Some Spinach Lasagna Skin Cheddar Cheese Method: Heat wok with 2 tbsp of oil. Add garlic and shallot. Add in mince meat/ mince chicken, cooking until fragrance. Mixed tomato, Prego sauce, Italian herbs, sugar, water in a big bowl. Then pour into wok. Let it simmer for 10 minutes. Set aside. Boil spinach until soft. Drained. Set aside. Then layer lasagna skin, spinach and mince meat/ mince chicken sauce in oven safe plate. Please note that i am using those instant lasagna skin. Hence, do not need to boil in advance. Top the lasagna with a layer of cheese. Put in oven for 170 C for about 40 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

Sponge Dough 60 gram of natural yeast starter 80 gram of water 150 gram of bread flour Tang Zhong (Ratio is 1:5) 5 gram of flour 25 gram of water Main Dough 80 gram of bread flour 1/4 teaspoon of salt 15 gram of milk powder 45 gram of pumpkin puree 25 gram of sugar 10 gram of oil 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 oil) 4.Select dough mode for 15 minutes, add in oil for another 15 minutes. 5.At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes. Until you have reach window pane. 6.Proof bread for 4-5 hours or

Ingredients: 100 gram of pumpkin puree 27 gram of self raising flour 10 gram of rice flour One pinch of salt Sugar Coating 30 gram of sugar 1 teaspoon of water Method: Mix all the ingredients to form a dough. Each dough about 17 gram, roll in ball. Make it donut shape. Airfry at 180 C for 15 mins to 20 mins. As for the sugar coasting, cooking in the pan until caramelise, then put those donuts in, make sure all coated with sugar. 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.

Sponge Dough 60 gram of natural yeast starter 80 gram of water 100 gram of bread flour 50 gram of wholemeal flour Tang Zhong (Ratio is 1:5) 16 gram of flour 80 gram of water Main Dough 85 gram of bread flour 1/4 teaspoon of salt 15 gram of milk powder 35 gram of condense milk 10 gram of water 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. Until you have reach window pane. 6.P

Ingredients: 3 egg yolks 25 gram of corn oil 28 gram of milk. 1 tsp of Vanilla essence 50 gram self raising flour Meringue 3 egg whites 60 gram of sugar 1/4 tsp cream of tartar 1 tbsp of cocoa powder Pan Size : 6 Inch Loose Pan Method: Whisk egg yolks,corn oil, milk, vanilla essence until well combine. Fold flour into (1) with spatula. In a separate bowl, beat egg whites until firm peak (when it looks like eagle beak) Fold egg whites in (2) by 3 batches. Pour all the cake batter into the 6 inch pan. (Place a cloth in the pot to prevent scratches from the steaming tray. Then put the steaming tray. Lastly, place the cake pan on top the steaming tray)  Pour half of the batter into a separate bowl, and add the cocoa powder, mix until well combined. Spoon 2 tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used. Baked @ PPC - cake mode for 55 minutes. (V