Diet & Nutrition by Peg's Cottage

Ingredients: Sponge Dough Natural yeast starter 50 gram Water 50 gram Flour 92 gram Main Dough Condensed Milk 10 gram Fresh Milk 50 - 60 gram Milk Powder 8 gram Bread Flour 100 gram Plain Flour 20 gram Cake Flour 23 gram Salt 1/4 teaspoon Sugar 20 gram Natural yeast starter 50 gram Butter 17 gram Toppings Butter 70 gram Icing Sugar 50 gram Plain Flour 50 gram Cocoa Powder 1 teaspoon 1/2 teaspoon of hot water (to dissolve the cocoa powder Method: Mix all the sponge dough ingredients and keep in the fridge overnight. Then place liquid (fresh milk, condensed milk) at the bottom of the bread pan. Followed by sponge dough. Followed by flours, milk powder. Then place sugar and salt at the opposite side. Press the dough button and let the BM runs for 20 minutes. Then stop the machine, place cold butter in the machine and let it run for another 10 minutes. By this time, you should able to reach the window pane. Shape any of your desired

Recipe Yields 6 Cupcakes Ingredients: 62.5 gram of salted butter 60 gram of sugar 1 teaspoon of vanilla paste 1 egg 80 gram of cake flour 1 teaspoon of baking powder 30 gram greek yogurt 62.5 gram of fresh milk 60 gram of blueberries for 4 cupcakes (As i made 2 original vanilla) Method: Cream salted butter and sugar until white and pale. Followed by vanilla paste and eggs. Mixed well. Then fold 1/3 of cake flour in the batter, followed by 1/3 of milk. Flour and Milk should fold in the batter alternately until finished. This is to make sure all the ingredients are well mixed. Lastly, add blueberries in the batter. If you would like to make some original flavor, you may scoop in the cupcake liners. Baked @ 175 C for 13 minutes, then 180C for another 13 minutes. Recipe credits to: Ms Jeanie Tay 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 fo

Yield 6 Huat Kuihs Ingredients: 200 gram rice flour 175 gram water 100 gram sugar 1 packet of Eno Mixed the above, steamed @ high heat 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.

Revisit my recipe again, for those who are interested, can refer to this link . However, i would like to share with all of you on how i normally proof my Ki Kia Gu. Usually, i will proof with open cover. For the proof time, i would say is vary, if your kitchen is hot, 30 minutes might be enough. As for my case here. Yesterday i have proofed for about 45 minutes. The trick is you can use your finger to press your dough, when you press lightly and your dough spring back, means dough has done proofing. 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:  (As low as 1 Net Carb per piece) Wet Ingredients: 45 g, Sour Cream (Grams) 1 cup, 1/4 C Cheddar Cheese 3 cloves, Garlic 14 gram, pure ghee 1 egg (50g), 1 Large Egg Dry Ingredients: 30 g, Almond Meal /Flour In Grams 18 g (2 tbsp), Coconut Flour, Grams Topping 1 slice, Cheese Slice Cheddar (Optional) Method: Use the double-boiled method to melt sour cream and cheddar cheese. Followed by garlic, ghee, and egg. Then, mixed the dry ingredients. Mixed the dry and wet ingredients together. Until they have formed a dough. Shape any of your desired shapes. I am shaping my bread this way, so that is easier for me to keep in the freezer. It can keep up to 3 months. Cut your slice cheese and place on top of your dough. (Optional) Baked at the preheated 200 C oven for about 15-18 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 ex

Instead of butter cookies, I would call it Butter Coconut Cake Cookies instead. Personally, I like the texture of this soft cakes/ cookies. I would reduce the sweetener to 1-2 tablespoon for next round. Ingredients: 88 gram of butter 4 tablespoon sweetener (Can reduce to 2 tablespoons next time) 65 gram of coconut flour 1/2 tsp baking powder 2 eggs 2 teaspoon of vanilla 1 tablespoon of unsweetened shredded coconut  Method: Cream the softened butter and sweetener together until pale and fluffy. Add in eggs and vanilla into (1) In a separate bowl, mix flour, baking powder, and shredded coconut. Then add (3) into (2). Place the dough in the fridge for about 15 minutes, so that the dough will be more manageable. The total dough is about 295 gram. Hence, each ball weighs about 30 gram. Baked at the preheated oven of 180 C for 17 minutes. Note:  By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you

Ingredients: Sponge Dough Natural yeast starter 50 gram Water 50 gram Flour 92 gram Main Dough Condensed Milk 10 gram Fresh Milk 50 - 60 gram Milk Powder 8 gram Flour 143 gram Salt 1/4 teaspoon Sugar 20 gram Natural yeast starter 50 gram Cheddar Cheese and Chocolate (Optional) Butter 17 gram Method: Mix all the sponge dough ingredients and keep in the fridge overnight. Then place liquid (fresh milk, condensed milk) at the bottom of the bread pan. Followed by sponge dough. Followed by bread flour, milk powder. Then place sugar and salt at the opposite side. Press the dough button and let the BM runs for 20 minutes. Then stop the machine, place cold butter in the machine and let it run for another 10 minutes. By this time, you should able to reach the window pane. Shape any of your desired shapes and filled up with any fillings you like. For this batch, I am using some cheddar cheese and Alfredo milk chocolate. Place a baking paper at y

4 Ingredients  103.00 g, Cream Cheese Classic 9 g, Garlic 167.00 g, Mushrooms, white, raw 50 g, Cabbage, raw Pinch of Sea Salt  Some Pepper Some Mints 1 tablespoon of Virgin Coconut Oil Method: (7 Servings, Each serving at 1 Net Carb) Cut cabbages into stripes and boiled it for about 5 minutes until it has become soft but firm. Drained the water out. In another pan, add in coconut oil, followed by garlic, white mushrooms, Add the cooked cabbage and stir thoroughly. Add a pinch of sea salt, pepper and mints. Off your stove. Stir in the cream cheese. Total weight for this batch is 732 gram. I will keep in a big glass container. This will be one of my side dish for my weekdays 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.

Ingredients: Tang Zhong: 5 gram of Bread Flour 25 gram of water Main Dough: (Yield 9 buns) 255 gram of Bread Flour 10 gram of Cocoa Powder 50 gram sugar 110 - 120 ml of fresh milk (you may add or minus, depends on your flour liquid absorption level) 20 ml condense milk 1/4 teaspoon of salt 1/2 teaspoon of yeast 20 gram of butter Raisins and Chocolate Chips (Optional) Method: For tang zhong, this time I just mixed bread flour with hot boiling water. Set aside for it to cool down. Then place liquid (fresh milk, condensed milk, tang zhong) at the bottom of the bread pan. Followed by bread flour and cocoa powder. Then place sugar and salt at the opposite side. Dig a hole and place yeast in the middle. Press the dough button and let the BM runs for 20 minutes. (Anytime within the 20 minutes, can place raisins and chocolate chips in) Then stop the machine, place cold butter in the machine and let it run for another 10 minutes. By this time, you should able to have the window pane.

5 Ingredients 1 tsp (5 ml), Natural Vanilla Essence 1 spoon, Lennox Collagen 5000 powder 2 tsp, Lakanto Sweetener 115 milliliter, Natural Kara Coconut Cream 115.00 g, Whipping Cream Pinch of Salt Method: (2 Serving, Each Serving 2 Net Carbs) Mixed coconut milk, vanilla essence and whipping cream in a bowl. Set aside. Add sweetener, collagen powder into (1). Mixed all together. Place the ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving. Can sprinkle with some cocoa powder. If freezing overnight: take out your ice cream 10-20 minutes prior to serving. 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: Natural Yeast Starter 100gram Water 100 gram Bread Flour 100 gram Main Dough: Natural Yeast Starter 30 gram Water 22 gram Condense Milk 12 gram Flour 50 gram Milk Powder 6 gram Salt 1/4 teaspoon Sugar 30 gram Butter 15 gram Fillings: A Can of Mayonnaise Tuna - 7 Buns 1/2 Block of Otak Otak from Muar - 3 Buns Method:  (Yield 10 Buns, Each @ 60 gram) 1. Prepare sponge dough a night before. Knead until it forms a dough. Leave at the kitchen top until it has doubled its size. Then keep in the fridge. 2. Place all the main dough ingredients (except butter) and the sponge dough in BM, select dough mode, 20 minutes. Add butter, another 20 minutes. 3. Place in your oven (Switch Off), together with a bowl of hot water. Proof until it has doubled its size. 4. After that, punch down the air, shape your desire dough (In this recipe, Each dough @ about 60 gram) and place fillings in it, let it proof again until it has doubled its size. 5. Baked @ preheated oven of 175 C