Diet & Nutrition by Peg's Cottage

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 doubled 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) Tang Zhong - 20 gram (7 gram flour + 35 gram water) = 30 gram of Tang Zhong. For this recipe, we are using only 20 gram. Main Dough Main Flour 198 gram of Japanese Bread Flour + 22 gram of Plain Flour. Water 95 gram Condense Milk 15 gram Salt 1/4 teaspoon Sugar 20 gram Milk Powder 4 gram ( I am using Latte Anlene) 20 gram of butter Yeast 1 teaspoon Method: 1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside. 2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple its size. (It will take about 2-3 hours) Then place overnight in the fridge. 3. Follow by

Dear friends, If you have realized, crispy fish skin is a snack trend now. We will see crispy fish skin snack everywhere nowadays. Not sure how many of you like these crispy snacks. But I heard the Salted egg yolks version are very addictive and also very expensive, it cost RM 35 per pack. (Really costly) In our family, we don't really eat salted egg. Hence i have came out with my own version of crispy fish skin. And most importantly, I know what type of ingredients I have added in and where my fish skins are from. I am delighted to share with all of you my version of Airfry Salmon Skin. I am very glad that I have got some Salmon skin from a vendor who air-flown their Salmon directly from Japan. I have bought 1 kg. Now I regret, should buy more instead of 1kg, as it is too delicious. You will not stop with only 1 piece. Ingredients: Salmon Fish Skin 250 gram Seasoning: 1 teaspoon of Salt 1 teaspoon of Pepper 1 teaspoon of Mint leaves 1 teaspoon of Curry powder 2

Ingredients: 120 grams of cake flour or top flour or Hong Kong flour 70 grams of golden syrup 30 grams of peanut oil 4 grams of alkaline water Method: Mixed all the above ingredients and form a dough. Leave the dough overnight in the fridge. The next day, use any of your mooncake moulds to shape your mooncakes. For my case, I am making doll biscuits, and the most traditional style would be piggies shapes. Bake in the preheated oven at 170 degrees C for 15 minutes. Remove to cool for 15-20 minutes before applying egg glaze.  (Egg yolks + Few drops of Oil), shall change to eggs + water next year for more even and shiny surface. Return mooncakes to oven and continue to bake at 150 degrees C for 15 minutes or until golden brown.  Remove from oven, leave to cool and air for several days for storing. 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

I had a new trial for my Chessy Shanghai Mooncakes this year, I have added my homemade Sambal Dried Shrimps (Hei Bee Hiam = in Hokkien) into my lotus paste. The savory and sweetness taste are well paired in mooncakes. Since mooncakes festival already over, you might want to try next year. You may refer to the below link. https://pegscottage.blogspot.com/2017/09/cheesy-shanghai-mooncake.html 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.

I baked this castle bundt butter cake for my boy birthday this year. Since is my first time using this Nordic ware, and I have to make sure that every ingredient which I have used are not wasted, hence I have been very careful of my measurement of my ingredients. This castle bundt is 10-cups Size, I have 5 extra cupcakes for the cake batter. Hence, for those of you, if you are using the same castle bundt, you may try 4 eggs recipe instead of 6 eggs. Ingredients: 345 gram butter (I used 50% of westgold salted butter + 50% of Anchor) However, SCS is highly recommended, as it has more buttery fragrance) 180 gram castor sugar 6 egg yolks 300 gram Self-raising flour 150 gram of fresh milk 6 egg whites60 gram castor sugar Few drops of lemon juice Directions: 1. Preheat oven to 160C. Generously grease and floured the bundt pan. I used MOI pan canola spray and all-purpose flour. Set aside. 2. Cream butter and 180 gram sugar until light and fluffy. 3. Beat in the egg

This definitely a must-try recipe if you have any last minutes party or friends to visit you and you wanted to impress, as it is very easy, just follow the recipe below. Baked these cupcakes for my girl's friends who came to my house for English Project. Ingredients: 3 egg yolks 40g sunflower oil 50 gram of fresh orange juice 1 orange zest 48 gram of plain flour 3 egg white 40 gram of sugar 1/2 teaspoon of lemon juice Method: 1. Mix egg yolk, orang juice, orange zest, oil and flour until well combined. 3. Beat egg whites until soft peak. 4. Baked @ 120 - 40 minutes; 125 - 10 minutes; 130 - 5 minutes at the 2nd lower 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.