Diet & Nutrition by Peg's Cottage

Yeast dough (The best to keep on the fridge overnight) Yeast 3 gram Bread flour 150 gram  Sugar 12 gram Milk 120 gram  If leave overnight @ kitchen counter, milk should replace with water and also do not need to put sugar if leave the dough over the kitchen counter. Main dough Bread flour 150 gram Milk powder 12 gram Sugar 20 gram Egg + Milk 55 gram Salt 1/4 teaspoon Cold butter 20 gram ( If use liquid oil, can mix the oil into the dough, do not need to wait until last) Method: Mix all the yeast dough ingredients and keep in the fridge overnight. Then place liquid at the bottom of the bread pan. Followed by yeast 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

Ingredients: 80 gram of Coconut Flour 20 gram of Cacao Powder 30 gram of Lakanto Sweetener 100 gram of Pure Ghee 46 gram of Virgin Coconut Oil 3 egg Yolks 3 Egg Whites Unsweetened Shredded Coconut Method: Mix coconut flour, cacao powder, pure ghee, coconut oil, egg yolks in a big mixing bowl until well combined. Beat egg whites with lakanto sweetener until firm peak. Fold egg whites into (1) mixture. Spread evenly on a tray, then sprinkle some unsweetened shredded coconut on top the cake. Baked @ preheated 175 C oven for 25-30 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: Sesame powder 65 gram Pau flour 140 gram Milk 50 gram Yeast 1/2 teaspoon Sugar 10 gram Method: Place all the above ingredients in your BM. Select the dough button and run for 15 minutes. Stop the BM. Then add a few drops of oil. Select dough again, then run for another 10 minutes. Until your Pau dough is shiny. Proof the dough for about 30 minutes. Shape any of your desired shapes. Proof for 20 minutes. Steamed at the steamer for 14 minutes. Served immediately, or can store in the freezer. 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 for Pastry: 175 gram Plain Flour 50 gram Butter 55 gram Cold Water 1/4 teaspoon of Salt 1 teaspoon of Oil 1 Egg yolk for egg wash + few drops of water (optional) Method: Mix plain flour, butter and ice water to form a dough. Put the dough inside the fridge for 15 min before shape. Oven-Baked for 190 degrees for 34 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.