Diet & Nutrition by Peg's Cottage

Recipe Credits to Jeannie Tay : Pandan Swiss Roll 4 Egg yolks 35g corn oil 20g Fresh Milk 20g Concentrated Pandan juice 1 tsp Vanilla Extract 70g Cake Flour Meringue 4 Egg Whites 70g Castor Sugar Some lemon juice Whipped non dairy cream for filling Chocolate Swiss roll 4 Egg yolks 35g corn oil 40g full cream milk 1 tsp Vanilla Extract 60g Cake Flour 10g Cocoa powder Meringue 4 Egg Whites 70g Castor Sugar Some lemon juice Whipped non dairy cream for filling Instructions: Preheat oven 160C. 1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside. 2. Place egg white into the mixer bowl (add in some lemon juice to stabilise the egg white) , beat until foamy before adding in sugar gradually and beat until firm and glossy. Please make sure the egg white should beat until soft peak. 3. Fold 1/3 of the meringue into the yolk mixtur

Serves: 10 pieces Ingredients 60g Japanese Sweet Potato 90g Water ¾tsp Instant yeast 250g Plain flour/Hong Kong flour 25g Caster sugar 10g Vegetable oil or olive oil Instructions Steam sweet potato and use fork to smash it. Set aside till cool. Put all the ingredients in BM - Except oil. (Sieve the flour before putting it into the BM) Then press Dough function for 20 minutes, After 20 minutes pour oil in and run for another 7 minutes. Until it is well mixed. Weight 43 gram for each Mantou, roll it into ball shape and put on a banana leave. (You can have 10 balls for this recipe) Put the mantou in the steamer and proof for 20 minutes or about double in volume. Steam mantou for 14 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:  Pao Flour 250 gram Sugar 30 gram Salt 1 gram Yeast 3 gram Cold water 125 gram Vegetable oil few drops Fillings: Lotus Paste Method: 1. Dough Mode for 15 minutes. (BM) 2. Add oil. (BM) 3. Run till 20 minutes. (BM) 4. Proof for 20 minutes 5. Add in lotus paste fillings. Shape. 6. Proof for another 10 minutes 7. Steam for 11 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: 300 gram bread flour 30 gram sugar 1 tsp of yeast 1/2 tsp of salt 1 egg 100 gram plain yogurt 50 gram full cream milk 30 gram butter Method: 1. How to make dough using bread machine, put in all the above ingredients and press dough function. (Please refer to my previous post for the sequence on putting the ingredients in). Let it run for 20 minutes. 2. Then press STOP . 3. Put butter in and press dough button and let it run for another 20 minutes. (Please take note that, your melted butter might splash everywhere in your BM, please cover with aluminium foil, to avoid butter splashing) 4. Take out the dough, and let it rest for 15 minutes. 5. Shape your bun. 6. Let is proof for 1 hour or when until the buns have double its size. 7. Bake in oven 170C for 15-20 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

Yield: 16 Curry Puffs Recipe: 230gram plain flour 120gram butter 7 tbsp ice water Potato Curry - Can cook a day before Egg yolk with 1 n half teaspoon water for glazing. Method: Mix plain flour, butter and ice water to form dough. Put the dough inside the fridge for 15 min before shape. Oven Baked for 180 degrees for 24 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.

Getting Started: When adding ingredients: Add the water first;  followed by any other liquid and semi-liquid ingredients. For example like smashed potatoes, eggs, fruit paste, etc. Next add the flour, followed by other dry ingredients. Salt in one corner and sugar in another corner. Make a well, place the yeast in and cover with flour.

Recipe: 100g Pandan juice - (Please refer to my other post for Pandan paste , You may add water to make pandan juice. Depends on the "green" you want) I used 13 leaves of pandan paste. 20 g fresh milk 128g cake flour 1 tsp baking powder 1/2 tsp salt 80g oil 4 egg yolks Meringues: 5 egg whites few drops of lemon juice 100g sugar Method: 1. Mix pandan juice with fresh milk. Set aside. 2. In a separate pot, hit up the oil with low heat . Remove from heat and add in the flour, baking powder and salt at one go. Stir till a paste is formed. 3. Add in the pandan fresh milk, egg yolks and whisk till a thick batter forms. Set aside. 4. Whip egg whites till large bubble forms, add in lemon juice then sugar gradually till stiff peak. 5. Add 1/3 of meringue to Pandan batter to loosen it with a hand whisk, then pour all of this mixture back to the meringue and mix gently with spatula till no trace of egg white can be seen. 8. Pour batter into a 7″ loose form tin

1. Wash the pandan leaves  2. Use a scissors to cut pandan leaves into small pieces. 3. Blend pandan leaves and 3/4 cup of water (or until the water is enough to blend) in a blender till fine. 4. Squeeze out pandan juice using a fine strainer.  5. Pour pandan juice in a bottle and keep in the fridge. 6. When you see a thick layer formed at the bottom, pour away the upper layer of water. Retain pandan paste. I get 50 gram from 13 leaves. 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.

材料 (INGREDIENTS): A 40g 植物油 (vegetable oil) 100g 低筋麵粉 (cake flour) 20g 起司粉(cheese powder) 85g 牛奶 (milk) 7蛋黃 (egg yolk) B 7 蛋白 (egg whites) 75g 砂糖(caster sugar) C 4pcs 起司片(cheddar cheese) 做法 (METHOD): 1. 牛奶和油微波1分鐘 (heat oil and milk in microwave for a min) 2. 混合植物油起司粉和麵粉至無顆粒 （mix vegetables oil cheese powder and flour to no crumb） 3. 加入蛋黃攪拌至順滑（add in milk yolk mix to smooth batter) 4. 慢慢加入砂糖打發蛋白至乾性發泡 （slowly add in sugar and beat egg white to stiff peak) 5. 加入 1/3 B 材料進 A 材料攪拌均勻 （add 1/3 of B ingredients to A and mix well) 6. 最後小心拌入 A + B (lastly carefully combine A + B) 7.倒入 2/3 麵糊在8寸烤盤 (fill in 2/3 batter into 8 inch pan) 8.鋪上起司片再倒入剩餘的麵糊 (place a layer of cheddar cheese on top and fill in the batter balance) 9. 表面撒上起司粉 (sprinkle some cheese powder on top) 10. 水浴法150c，烤60分鐘 (Preheat oven, steam bath in 150c @ lower rack for 60mins)

20cm Chiffon Pan Ingredients 4 Egg Yolks 20 gram Sugar 50 gram corn oil 10 gram water 70 gram self raising flour 75 gram pumpkin puree Meringues: 4 Egg Whites 70 gram sugar Method: 1. Hand whisk egg yolks and sugar till pale. 2. Add on corn oil, water and pumpkin puree, mix well. 3. Add in flour and combine well. 4. Beat Egg white at high speed until foamy. 5. Slowly add in sugar, beat till soft peak. 6. Take 1/3 of egg white and use hand whisk to mix with egg yolk mixture till light 7. Fold the balance of egg white into egg yolk mixture. 8. Preheat oven at 160C at 40 min, or adjust your oven as every oven is difference. (Put a tray in, in the last 15 minutes to prevent burned top) 9. Inverted the cake pan and remove cake once it is completely cold. 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 imp

Proofing in Progress Ta..Dang...Proudly Present... Serves: 10 pieces Ingredients 60g Pumpkin without skin 90g Water ¾tsp Instant yeast 250g Plain flour/Hong Kong flour 25g Caster sugar 10g Vegetable oil or olive oil Instructions Steam pumpkin and use fork to smash it. Set aside till cool. Put all the ingredients in BM - Except oil. (Sieve the flour before putting it into the BM) Then press Dough function for 20 minutes, After 20 minutes pour oil in and run for another 7 minutes. Until it is well mixed. Weight 43 gram for each Mantou, roll it into ball shape and put on a banana leave. (You can have 10 balls for this recipe) Put the mantou in the steamer and proof for 20 minutes or about double in volume. Steam mantou for 14 minutes. 

This version of steam pumpkin cake is definitely healthy. As it has no oil, no baking powder or any baking soda. And you can taste the real sweetness of the smooth pumpkin. 用料 Ingredients 南瓜 Pumpkin Puree 200 gram 鸡蛋 2 Eggs 面粉 Cake Flour 40 gram 白糖 Castor Sugar 45 gram 南瓜蒸蛋糕的做法 Method 1. 南瓜切成块，放在微波炉转熟。然后过滤200克南瓜蒸蛋糕。 Cut the pumpkin, put inside the microwave and puree it. 2. 蛋白分次加入白糖放入无油无水的容器中打至硬性发泡，打蛋盆倒扣不倒南瓜蒸蛋糕. Seperate the Egg yolk and Egg white. Beat the Egg white until stiff peak. 3. 南瓜泥加入两个蛋黄南瓜蒸蛋糕. Pour the pumpkin puree in the Egg yolks. Mix well. 4. 搅拌均匀后，再加入过筛的面粉南瓜蒸蛋糕. Then sieve the cake flour in. 6. 再加入蛋白南瓜蒸蛋糕。 The add in Egg Whites. 7. 用刮刀自下而上成均匀的面糊南瓜蒸蛋糕. Fold well with spatula. 8. 倒入蛋糕模具中南瓜蒸蛋糕. Pour in any cake molds/ or cupcake liner. 9. 上蒸笼，盖上保鲜膜，蒸38分钟左右. Steam for 38 minutes or insert a skewer into the center of your cake. If it comes out clean, the cake is done. Note:By sharing our experiences in bakin

Ingredients: 3 Eggs from fridge 85 gram of castor sugar 35 gram of cake flour 70 gram of self raising flour 1 tsp of pandan paste (optional) Corn oil for greasing. Method: 1. Preheat oven 200 C, Grease bahulu mould with oil, preheat for 5 min. 2. Sift cake flour and self raising flour together. 3. Remove effs from fridge, add in castor sugar, beat till pale, thick and fluffy. (4  min at high speed, 11 min medium speed, 1 min at low speed) 4. Add the lowest speed, add in flour in 3 batches. 5. Bake for 12 min. 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.

Simplest Traditional Jidangao/ Steamed Sponge Cake/ 简易传统鸡蛋糕/ Gue Neng Gou 可以做6粒鸡蛋糕 Yields: 6 servings 用料 Ingredients 低筋面粉 Cake Flour 60克 鸡蛋 Eggs 2个（100克） 糖粉 Castor Sugar 50克 (Less Sugar Version) 斑斓漿 Pandan Paste 1/2 teaspoon (Optional) 蒸鸡蛋糕的做法 - Method 1. 把鸡蛋和糖混合，永打蛋器搅拌大概5分钟（中速）， 然后，继续打10分钟， 提起打蛋器，蛋糊呈柱状流下，纹路不会马上消失的状态就是打发好了，搅拌半茶匙斑斓浆进去面糊。Whisk eggs and sugar using electric mixer for 5 minutes under medium speed until bright yellow then continue to whisk on high speed for another 10 minutes or until ribbon stage. Add in Pandan Paste for nice green colour. (Mix well) 2. 筛入60克低筋面粉 - Sift cake flour. 3. 用橡皮刮刀以不规则方式翻拌均匀 - Use spatula to fold the cake flour in. 4. 盖上锅盖大火蒸10分钟即可 - Steam for 10 minutes, i use electronic steamer. 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.

Recipe as follows: 85 gram plain flour 50 gram rice flour 15 gram corn flour 1 tsp baking powder 1/4 tsp baking soda 50 gram castor sugar 1/4  tsp salt 1 eggs 125 gram milk Note: Make 2 Big Man Jian Kuihs

Ingredients: 地瓜  Sweet Potato 250g 樹薯粉 Tapioca Flour 80g 細砂糖 Castor Sugar 30g 無鹽奶油 Unsalted Butter 15g Method: 1. Cut the sweet potato into small pieces and steam until soft. 2. Add all ingredients in the BM. (Dough Mode for 20 Minutes) 3. Then add Unsalted Butter. (Dough Mode until well mix) 4. Take out from BM and roll into ball shape. 4. Bake in the preheated oven for 170 C 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.

Ingredients: Rice flour 粘面粉130 gram Tapioca flour 木薯粉 40 gram Corn flour 蜀粉 40 gram Coconut milk (santan)/ milk 680 ml 椰奶 (can add some water if don't like strong coconut smell) Castor sugar 糖 90 gram (also very sweet) Any colouring 色素 you prefer.

Equipment: Chiffon Tin - 20 CM Ingredients: Egg Yolks Batter 5 Eggs yolks 20 gram sugar 85 gram water + 1 tsp vanilla 70 gram corn oil 125 gram cake flour + 1 tablespoon of Cocoa Powder Meringues 5 egg whites 90 gram sugar 1 tsp lemon juice (Nowadays, i use lemon juice and i realise i tend to get more stable meringues) Steps: Mix all the Egg yolks better. Beat Egg Whites until Stiff Peak (Until Eagle Beak Like). Preheat oven for 160 degrees for 5 minutes. Then bake the chiffon cake for 35 minutes. (I am using a small oven)

For the above bread, i used Whole Egg + Salt. Hence the result - Shinny Surface. Please find below tips for Egg Wash Effect: Whole Egg + Salt = Shinny Surface While Egg + Milk = Medium - Shinny Surface Whole Egg + Water = Golden Surface Egg Yolk + Water = Shinny Golden Surface Egg + Cream = Shinny Brown Surface Egg White = Light colour , Crip Surface Egg White + Milk = Transparent - Shinny Surface

We were thinking of what to eat during Sunday Morning. And i realised i have not done Chee Cheong Fan and wanted to try to make it for so long. And also, the steps are not too complicated, the most important thing is i have all the ingredients at home. Hence i have decided to make Chee Cheong Fan, before our movie in the afternoon. Recipe Credits From  Kenneth Goh Note: I always like to try to on Master Kenneth Goh recipe, as his way of writing his food blog is so easy to understand and details. Below are the recipe details: Sauce: 1/2 cup of water 2 tablespoon of light soya sauce 1 tablespoon of dark soya sauce 1 tablespoon of oyster sauce 1 tablespoon of sugar 1 tablespoon cooking oil Rice Batter: 150 grams of rice flour 25 grams of corn starch 25 grams of wheat starch 550 grams or ml of water 1 tablespoon of cooking oil Steps: Mixed all the sauce ingredients. Set aside. Put all the rice batter ingredients in a mixing bowl, stir until well mix

Ingredients: 120 grams of cake flour. 100 grams of coconut sugar (Gula Melaka) or brown sugar 50 grams of butter 2 eggs 1.5 teaspoon of instant yeast 2 tablespoons of evaporated milk or milk (optional) Methods: Melt the butter Gula Melaka over the stove. Let it cool completely. Crack the eggs, add  milk (optional) and stir until it forms a liquid batter. Add the instant yeast and sifted flour. Stir until it forms a smooth batter.  Transfer the batter to a big bowl.Let it proof at room temperature for at least 3-4 hours with at least a few cm increase in height. Steam cake for 25-30 minutes or until a skewer inserts into the centre of the cake comes out clean. Recipe Credits from: Kenneth Goh  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.

Yields: 10-12 small mantou I ngredients: 50 – 60 ml water 250 gram Pao flour （包粉) 110 gram pumpkin with skin （南瓜）- 蒸了，沥水，再秤。 40 gram sugar （糖） 5 gram salt （盐） 1 teaspoon yeast （酵母） 6 gram of oil （蜀油） Steps: （步骤 ） 1. Place water in the pan (room temperature) 室温水放在面包机最低部。 2. Follow by Pao flour. (Sifted) 包粉放在牛奶上面。 3. Place pumpkin on top the flour. 南瓜带皮放在包粉上面。 4. Put sugar at the left corner 糖放左边。 5. Then salt at the right corner. 盐放右边。 6. Make a well, put yeast in. 酵母放中间。 7. Press Dough Function, Run for 20 minutes. Then Stop. 8. Add oil, Run the same Function for 20 minutes. 9. Rest the dough for 5-10 minutes. 10. Then shape. 11. Proof for 1 hour or until double in size. 12. Steam about 12-15 min. 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 have tried many recipe for Chinese Steamed Cake - 香叶斑斓喜板. In fact, i have failed many times in doing this Chinese Steamed Cake. I am happy when i found Guaishushu's Recipe , as it didn't failed me. Finally i have made a nice and fluffy Chinese Steamed Cake. Thank you, Master Chef Kennth Goh - Guaishushu. Dough 150 grams of glutinous rice flour (糯米粉） 150 grams of plain flour (普通面粉） 100 grams of castor sugar (细砂糖） 1/2 packet or about 6 grams of Instant Yeast (即时酵母） 25 grams of corn oil (玉米油） 150 grams of lukewarm warm water (温水） Few drops of permitted red colouring (I use Pandan Water) Others Parchment paper - Cut in round shape - 7 cm. I used electronic steamer to steam my Chinese Steamed Cake - 香叶斑斓喜板. 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.

Liquid: 150 ml warm milk 1 beaten egg Dry Ingredients: 200 gram Bread Flour + 1 Tablespoon of Bread Flour 30 gram wheat Flour 20 gram Cake Flour 1 tsp yeast 15 gram sugar 1/2 tsp salt 30 gram unsalted butter Topping 1tsp instant coffee (I use Nescafe Gold Blended coffee powder + 15 gram of brown sugar) 50 gram unsalted butter 50 gram powdered sugar 50 gr cake flour 1 egg 8 pieces of 1.5cm cube salted butter (I skipped this Step) Oven 170 C for 20 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.

                                    这种白糖糕，就是小时候，爸爸常常带我去买的。 找了很久/买了很多种，却没有那种小时候的味道； 所以， 我决定自己亲手做。 好好吃哦，有小时候的味道！！  用料 (Ingredients): 粘米粉 (Rice Flour) 140g 细糖 (Castor Sugar) 100g 水300ml   (Filtered Water) （分成2份：150ml+150ml） 盐   (Salt) 1/4茶匙 即溶酵母 (Yeast) 1/2茶匙 水 (Filtered Water) 1 茶匙 玉米油/普通油   (Corn Oil) 1/4茶匙 步骤 (Steps): 将粘米粉加入150ml的水拌匀。 Place the rice flour in 150ml water, mix well. 另150ml的水，煮滚加入100 gram糖。Boil another 150ml water with Sugar. 将糖水倒入粘米粉浆里混合均匀待凉。Pour the sugar water in the rice water. 即溶酵母加入1茶匙水拌匀，加入（3）混合。(Mix yeast in mixture 3) 盖上湿布，发酵1 1/2小时至2小时，直到表面出现细小的气泡。(Ferment for 1 hour 30 minutes to 2 hours) 模具涂上油，然后将发酵后的粉浆倒入模具，放入已煮滚水的电蒸炉内蒸25分钟。(Wipe a layer of oil @ your steamer plate then pour the batter in the plate and steam for 25 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 imp