Diet & Nutrition by Peg's Cottage

Ingredients： Egg Yolks Batter Unsalted Butter 80 gram Cake Flour 55 gram Corn Starch 50 gram Egg Yolks 4 Sugar 20 gram Honey 20 gram Salt 1/8 teaspoon Run Essence ( 1 teaspoon ) - Optional Pandan Emulco ( 1 teaspoon) Egg White Batter Egg White 4 Sugar 40 gram Lemon Juice 1/2 teaspoon. Method: 1. Cream room temperate butter with electric whisk. 2. Add sugar in, beat until creamy and pale. (about 1 minute) 3. Add in Honey and Rum. 4. Add Egg yolks one by one. Mix well. 5. Use spatula to fold cake flour, corn starch and salt - use pressing method, to make sure all the flour has incorporated in the egg yolk batter.  (Do not Over mixed) 6. Beat egg whites until stiff peak. 7. Fold egg whites in the egg yolk batter. 8. Divide the batter into 2 bowl. 9. Add Pandan Emulco in either one of the bowl. 10. Use spatula to scoop 3 scoops of either one of the batter and place in your pan. Use spatula to even the layer. 11. Place some we

Ingredients: Sponge Dough Bread Flour 135 gram Plain Flour 32 gram Natural Yeast Starter 123 gram Condense Milk 50 gram Apple Yeast Water 50 gram Main Dough Bread Flour 25 gram Plain Flour 25 gram 1/8 teaspoon of Salt Butter 23 gram 20 ml of Milk Method: Place all the ingredients for Sponge Dough and Select dough mode - Run for 20 minutes . Place the sponge dough in a big grease bowl and cover with cling wrap and keep in the fridge for 17 hours. After 17 hours, Select dough mode, add Main Dough ingredients together with Sponge Dough (Except Butter) - Run for 20 minutes. Add Butter and Run dough mode for another 20 minutes. Please test for window pane. Dough weight about 505 gram and slightly wet as hydration level is more than 80%. But, still manageable. Roll the dough in any shape or any of your desire shape. Feel free to add any fillings too. Let it rise for 4 hours or until it has double its size.  Brush with egg wash and sprinkle some sesame seeds

Ingredients: 3 Whole Eggs 100 gram of Sugar 200 gram of Banana 150 gram Self Raising Flour 100 gram Corn Oil 1/2 teaspoon of Vanilla Essence Method: 1. Beat whole eggs, sugar, vanilla essence until ribbon stage. (About 10-13 minutes at High Speed) 2. Fold flour and oil alternatively until finished. 3. Baked at the preheated oven for 45 minutes:  140 C - Lower Heat for 5 minutes.  145 C - Lower and Upper Heat for 12 minutes.  155 C - Lower and Upper Heat for the remaining time or until when your skewer come out clean. 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 Sponge Dough 200 gram Japanese Bread Flour 100 gram Natural Yeast Starter ( I feed my Yeast Starter with wholemeal Flour ) 20ml Natural Yeast Water 10 ml of Yogurt Drink (+ / - Any Yogurt Drink - Depends on your flour absorption level) Method: 1. Mixed the above until it become dough, do not need to reach window pane. 2. Keep the dough in the fridge overnight, best to keep until 17 hours. Ingredients for Main Dough Sponge Dough ( Use scissors to cut into small pieces ) 65 gram of Japanese Bread Flour 30 gram of Sugar ½ teaspoon of Salt 27 – 30 gram of Yogurt Drink ( + / - Depends on your flour absorption level ) Melted butter 30 gram Method: 1. Add yogurt drink in BM → follow by Bread Flour →  Scattered Sponge Dough around BM (Cut into small pieces) → Place salt in one corner → Sugar at the other corner. 2. Select dough mode and run for 20 minutes. 3. Stop 4. Add melted butter. 5. Selec

Ingredients: Egg Yolk Batter 1 Whole Egg 27 gram of Castor Sugar 53 gram of Vegetable Oil 51 gram of Water + 2 gram of Water Few drops of Vanilla Esssence 80 gram of Shifted Cake Flour 8 gram of Blue Pea Flower Water + few drops of Blue Colouring Meringue 5 Egg Whites Few Drops of Lemon Juice 60 gram of Castor Sugar Method: Egg Yolk Batter Whisk whole egg with sugar. Followed by oil, 51 gram of water and vanilla essence. Then, divide the batter into 2 portion: One portion 1/3; Another portion 2/3 Mix the 8 gram of blue pea flower water + 2 drops of blue colouring (can add 5 drops to get deeper colour) into 2/3 egg batter. This is for the sky. As for the cloud, mix the 1/3 egg batter with 2 gram of water. Meringue Beat egg whites until stiff peak. Then divide the egg whites into 2 portion: One portion for 1/3 and another portion for 2/3. fold the 1/3 portion of egg white into the 1/3 Cloud's egg yolk batter. Then fold the 2/3 egg white batter into 2/3 egg y

Ingredients: 3 egg yolks 50 gram milk 40 gram vegetable oil 70 gram self raising flour 3 egg whites 40 gram sugar Method: Mixed milk with vegetable oil, until well mix; Then fold the self raising flour in; Followed by 3 egg yolks; Then beat the egg whites and sugar until soft peak . Fold egg yolks batter into meringue. (Do not Over fold) Pour the batter in your tray. Baked in the oven for 20 minutes @ 170 C. Take the cake out. Roll the cake up in the parchment while it’s still warm. Keep in the fridge for 30 minutes. Best to serve with a cup of coffee or tea. 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: A: 1/2 tablespoon yeast 75ml warm water 1/2 teaspoon sugar B: 75 gram  Mashed Yellow Sweet Potato (Steamed , Mashed) 250 gram Pao Flour 3 tablespoons sugar 4 tablespoons oil Pinch of salt Method: 1. Mixed yeast mixture A in a cup and wait for the yeast to rise and become foamy. 2. Pour the yeast mixture into BM. 3. Then followed by Pao Flour --> Mashed Sweet Potato --> Sugar --> Salt. 4. Select dough mode and run for 20 minutes. 5. Stop. 6. Put oil in and select dough mode, run for another 10 minutes. 7. Take the dough out, shape. 8. Proof until double its size or 45 minutes. (Depends on your room temperature) 9. Steam at the steamer for 15 minutes. (Place a clean cloth under the steamer cover to prevent water dropping on your Pao/ Mantou) 10. Off the steamer, lift a bit of your steamer cover  and wait for 3 minutes before you open your cover to prevent the Pao became wrinkle. 11. Serve immediately. If cannot finished, can

Ingredients: Any type of Sweet Potato (1 each) Some Pandan Leaves 2 1/2 Cups of Water (Just enough to cover the Sweet Potato) Rock Sugar Method: 1. Put all the ingredients in your PPC and set for Soup mode for 20 minutes - Valve Sealed. ( If you have more sweet potato, just to make sure the water level is enough to cover your sweet potato ) 2. After 20 minutes, you will have your soft and delicious sweet potato soup. 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.

Baked these cupcakes for Teacher's Day Appreciation. Ingredients: Yield about 23 small cupcakes 5 egg yolks 60 gram corn oil 240 gram mashed banana 50 gram milk Pinch of Salt 125 gram of Self Raising Flour 5 Egg whites Few Drops of Lemon Juice 80 gram Sugar Method: 1. Mashed banana with fork. 2. Add Egg yolks, Corn oil, milk, mixed well. 3. Whisk flour and salt until well combine. 4. Beat Egg whites until stiff peak. 5. Fold egg whites into egg yolks batter until well combine. 5. Pour batter into prepared cupcake liners and tap liners lightly to remove air bubbles. 5. Baked (Hot Water Bath) at the preheated oven at 140 C for 10 minutes (Fan with lower heat) , then 35 minutes (upper and lower heat), 5 minutes dry bake. 6. Once done, tap again the cupcakes liners to prevent shrinkage. Recipe adapted from: Ms. Jeannie Tay Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you coul

Ingredients: 150 grams of Gao Fen 140 grams of icing sugar (Can reduce to 100 gram) 220 grams of Cold Water. (From Fridge) 20 grams of Vegetable Oil Few drops of Pandan Emulco Pandan Water - 1/2 teaspoon of Pandan Emulco and mix with 1 tablespoon of Water. (For Brushing) Few Drops of Banana Flavour 1-2 tablespoons of Gao Fen for dusting Method: 1. Mix Icing sugar into cold water, followed by oil, Pandan Emulco and Banana Flavour. Whisk until     all the Sugar dissolve. 2. Add Gao Fen in and make it a dough. 3. Put the dough in a plastic bag and roll by using rolling pin. 4. Brush Pandan Water. 5. Roll it.  6. Keep inside the fridge. 7. Cut after you have chilled. 8. Nice to serve with a cup of Coffee. Thank you  Mr. Kenneth Goh  for this wonderful recipe. 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 furth

I am very pleased to share with all of you on my successful attempt of cultivating the yeast starter, after my 2 times of failure. Below is my basic and easy recipe on how to cultivate a Natural Yeast Starter: Day 1 - Day 5 : ( ← Please refer to my link on "Raisin Yeast Water") I used Organic Raisins for my yeast water. However, you can choose any dried fruits like cranberries, apricots as well, preferably no oil coated. Just shake few times a day and open lid once a day, so that your yeast can have "fresh air". Day 6: (Yeast Starter) Just fed with Flour and Water When it has double its size. 50 gram yeast water + 50 gram flour.  Mix them → leave until double → Rest in the fridge for more than 6 hours Day 7: Add 50 gram flour + 35 gram water. Mix and leave until double → Rest in the fridge for more than 6 hours. Day 8: Add 100 gram flour + 70 gram water. Mix and leave until double → Rest in the fridge for more than 6 hours. Re

Tang Zhong  (Tang Zhong Flour Weight is 5% of the Total flour use, Means 200 gram x 5% = 10 gram) To prepare Tang Zhong: 10 gram flour : 50 gram water to cook until 65% (Gluey) Ingredients: Japanese Bread Flour - 90 gram Whole Wheat Flour - 50 gram Cake Flour - 30 gram Oat BG - 20 gram Natural Yeast Starter - 123 gram Salt - 1/4 teaspoon Sugar - 30 gram Butter - 28 gram Tang Zhong - 100 gram Milk > 10 gram (Depends on your flour water absorption level, some might need more/ less) Method: Place all the above ingredients into your BM. (Except Butter) Select dough mode for 20 minutes. After 20 minutes, add in butter. Select dough mode again for another 20 minutes. Take your dough out and handknead for about 15 minutes until reached the window pane test. Proof for about 4 hours. Shape any of your desire shape. Proof for another 4 hours. Baked at the preheated oven. 170 C for 15 minutes --> 175 C for 10 minutes. Note: By sharing our experiences

Cake Pan: 7" Inch Round Pan Ingredients: 50 gram Oil 70 gram Self Raising Flour 70ml Milk 5 Egg Yolks + 1 Whole Egg Meringue: 5 Egg Whites 70 gram Castor Sugar Few Drops of Lemon Juice Method: 1. Heat oil in your pan. 2. Then mix your oil into your flour and use whisk to mix. 3. Then followed by milk and egg yolks. 4. Beat egg whites until soft peak. 5. Baked (Hot Water Bath) at the preheated oven for 170 C for 20 minutes, then  150 C for 60 minutes. Recipe largely adapted from Ms Jeannie from Bake The Talk Group from FB. 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: 3 Large Cold Eggs Yolks 35 gram Sugar 25 gram of Corn Oil 28 gram of Whole Milk 1 tsp of Vanilla Extract 10 gram of Cocoa Powder 8 gram of Nescafe Powder 45 gram of Self Raising Flour Meringue: 3 Cold Egg Whites 1/2 tsp of Lemon Juice  45 gram of Sugar Tools: 6 Inch Cake Pan Method: Mix egg yolks, sugar, corn oil, whole milk, vanilla extract, cocoa powder, Nescafe Powder. Followed by Self Raising Flour. Beat egg whites until Stiff Peak . Baked at cold water bath. Pour enough water at your baking pan. Bake at the preheated oven for 100 C (or 120 C, depends on your oven) for 1 hour and 20 minutes. Once cooked, off your oven and leave the cake inside your oven for 10 minutes. Drop the 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

Ingredients: 210 gram of All Purpose Flour 1/2 teaspoon of Instant Yeast 1/2 teaspoon of Salt 14 gram of Unsalted Butter 30 gram of Baking Soda 1 Egg (for Egg Wash) 177 ml of Warm Water Method: Add warm water into flour, salt and yeast. Followed by butter. Leave it to proof for about an hour. Punch down the air and rolled into ball shape. Cooked a pot of water by adding baking soda. Put the bread dough (ball shape) into the baking soda for 30 second. Then drain it up and put at your baking tray. Brush the dough with some egg wash and sprinkle some Parmesan cheese/ Italian spices. You may cut a cross on top the dough to make it nicer. Bake at the preheated oven for 218 C for 180 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 of Lean Meat Sauce to Marinate 3 tbsp of Sugar 2 tbsp of Soy Sauce 1 tbsp of Dark Soy Sauce Method: Marinate the meat for at least 4 hours or overnight. Most of the people are using pork belly. However, my family prefer lean meat, hence, i am cooking using lean meat. The best part for homemade is we can cook with our own preference. Place your marinated meat in your PPC, select porridge mode and cook for 13 minutes. Valve Sealed. Then release manually. Select again baked fish mode, pour balance of the marina sauce in your PPC and cook until your desire softness. Top the meat by sprinkle some sesame seeds for extra fragrance. 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: Red Bean 150 gram Water 600ml Pinch of Salt Sugar 110 gram (can reduce to 85 next attempt) 1 tablespoon of Glutinous Rice 1 tablespoon of Oil Method: 1. Place red bean and water (You can add some pandan leaves/ or orange skin for extra fragrance) in your PPC, select bean mode and cook for 30 minutes. Valve sealed. 2. After 30 minutes, drained the water out. 3. Put the red bean in your food processor, add sugar and some oil. 4. Then, heat your wok, cook your red bean in your wok with some oil and glutinous rice flour, cook until your desire colour and texture. 5. Roll into ball shape, and keep in your fridge for later use. You can use this fillings of your Mantou/ Pau/ Bread. 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: 120 gram - Cream + Water/ Milk (I mixed because i do not have enough cream, if you have enough cream, then you can have all 120 gram cream. Or 60 gram cream + 60 gram fresh milk) Natural Yeast Starter - 123 gram Bread Flour - 170 gram Cake Flour - 30 gram 1/2 teaspoon of Salt Sugar - 30 gram Butter - 25 gram Method: 1. Follow this sequence and place in your BM: Cream + Water + Milk Natural Yeast Starter Bread Flour + Cake Flour Sugar and Salt at the opposite Corner 2. Use dough mode and run for 20 minutes. Every flour has different absoption level, Hence, please adjust accordingly, if you think is too dry, please add more water. 3. After 20 minutes, add butter. After butter has fully incorporate with the dough, Pause and cut the dough using your kitchen scissors for few rounds. 4. Press stop. 5. Run for another 15 minutes. 6. Your dough should be able to reach window pane stage at this point. 7. Place dough in a large bowl which a

Ingredients: 2 cups of full cream milk 1 teaspoon of yogurt with probiotics - I use Anlene Plan Yogurt Method: 1. Boiled milk in a pot until bubble at side. Set aside until milk become warm. 2. Spoon 1 teaspoon of yogurt and mix with a bit of warm milk until well mixed. 3. Then pour (2) into (1). 4. Put in a yogurt maker for 8 hours. 5. After 8 hours, take it out and keep in the fridge for another 2  hours. 6. Serve with any of your favorite toppings. 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.

Pan Size: 7 1/2 inch for Cake 9 inch Pan for Water Bath Ingredients: 5 Large Egg Yolks  250 gram Cream Cheese (Tatura) 60 gram Melted Butter (I use double boiled Method to melt the butter) 50 gram of Sugar 100ml of Full Cream Milk 1 teaspoon of Vanilla Essence 60 gram Plain Flour 20 gram Corn Starch 1/2 teaspoon of Salt 1 tablespoon of Lemon Juice Meringue: 5 Egg Whites 60 gram of Sugar 1 teaspoon of lemon juice Method: 1. Use double boiled method to cream the sugar and cream cheese until well mixed. 2. Then add, egg yolks, milk, vanilla essence, lemon juice, salt, butter.  3. Whisk flour into (2) 4. Mix until well combined. 5. As for the Meringue, beat until soft peak. 6. Baking part is the tricking part (Hot Water Bath): Preheat oven at 200 C 15 minutes - 200 C 30 minutes - 160 C After that, switch off oven, but DO NOT OPEN THE OVEN's DOOR. On again, Dry bake for 10 minutes. Then cool in oven for 30 minutes and open your oven door slightly.

Ingredients for Noodles: 250 gram Plain Flour 140 gram Cold Water Pinch of Salt Ingredients for Dry Noodles: Home Made Noodles 2 Tablespoon of Olive Oil 1/2 Big Onion - sliced 5 Cloves of Garlic - Cut Into Small Pieces 1 boneless chicken thighs Chinese Cabagges Fish Balls 3 Tablespoon of Dark Soy Sauce 2 Tablespoon of Light Soy Sauce 1 Tablespoon of Oyster Sauce 1 teaspoon of Pepper 1 + 1/2 teaspoon of Corn Starch 1 cup of water Pinch of Vegetarian Mushroom Powder (Optional) Method: 1. Boiled fish balls, set aside. 2. Boiled noodles, set aside. 3. Heat pan with oil, add onion and garlic. 4. Add chicken thighs which already cut into bite sizes. 5. Add Fish balls, then Chinese cabbages 6. Mix all the sauces into 1 cup of water mix well. Pour into your pan. 7. Add homemade noodles. 8. Let it simmer for about 30 second. 9. Serve while hot. ** I will improve my noodles the next round, as noodles were stick together after it sits at th

Ingredients: 300 gram of Rice Vermicelli 3 tablespoon of Dark Soy Sauce 2 tablespoon of Oyster Sauce 2 tablespoon of Light Soy Sauce 1 tablespoon of Sesame Oil Some Beansprout Chinese sausages 3 eggs (To fried in Advance - Optional) 1 tablespoon of Cooking Oil Some garlics ** Recipe adapted from Master Kenneth Goh. Method: 1. To soak the rice vermicelli in the mixture of dark soy sauce + oyster sauce + light soy sauce + sesame oil. Add water until the water is enough to cover the rice Vermicelli. 2. Let it marinate for about 20 minutes. 3. Heat oil and fried garlics,  drain the Rice Vermicelli and fried. (Please keep the sauce water). 4. Add the sauce water bit by bit, until it comes to your prefer texture. 5. Add Chinese sausages. 6. Add bean sprouts. 7. Cook for another 2 minutes. 8. Top with some fried eggs. (Optional) 8. Serve while hot as breakfast, lunch or dinner. Note: By sharing our experiences in baking, we could improve further the recipe. Hen

Ingredients: For Fillings: 300 gram of Mince Meat 5 Big Prawns (Cut Into Small Pieces) - Optional 1 teaspoon of Corn Starch 1 teaspoon of Light Soy Sauce 1 teaspoon of Chinese Cooking Wine 1 teaspoon of Sesame Oil 1/2 teaspoon of white pepper Few Chinese Flower Mushroom Some Vegetarian Mushroom Powder Pinch of Salt Skin: 250 gram of Plain Flour 140 gram of Cold Water Pinch of Salt Method: Mix all the fillings from the ingredients in a Big Bowl. As for the skin, mix flour and salt with water, please add water bit by bit until it form a dough. Rest the dough for about 20 minutes. Roll the skin until thin layer. Wrap fillings in your wantan/ dumpling's skin. (Any of your desire shape) Steam in steamer for 8-10 minutes. ( I use Electric Steamer) If cannot finish at one go, can keep in the freezer and re-heat the next day. My Kids Love This. Note: By sharing our experiences in baking, we could improve further the recipe. H

This is the first time i managed to use my own cultivation of Natural Yeast for my bread making. ( I have failed 3 times previously)  until i found the recipe which can make successful natural yeast. I started to study how to make Natural Yeast, as commercial yeast sometimes can cause indigestion. Indigestion can include feelings of bloating, gas, nausea, heartburn and other gastric distress after eating bread which contains commercial yeast. I will share my step by step " The Cultivation of Natural Yeast" in my next post. If you would like to know further, please email/ PM me via my FB page .  Meanwhile, please find below the recipe of my sandwich loaf. Ingredients: 250 gram Japanese Bread Flour 116 gram of Natural Yeast Starter 25 gram of Sugar 1/4 teaspoon of Salt 80 gram of Fresh Skinny Milk 45 gram of Cooking Cream 5 gram of Nestle Creamer (Optional) 22 gram of Butter Method: 1. Place all the above item in your BM accordingly. 2. Set dough mode for

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 (optional) Ingredients for Fillings: 2 Potatoes Baba Curry Powder Mushroom Powder for Seasoning Method: 1. Cut the potatoes into small pieces, add some water, seasoned with vegetarian Mushroom powder. Cooked in pressure cooker, Bean mode. Valve Sealed. 2.  As for the pastry, just mix everything from the ingredients and form a dough, place at your counter and let it rest for 20 minutes. 3. Divide the dough into 40 gram each, it yields 7 curry puffs. 4. Egg wash with egg yolk. (Optional) 5. Air fry in airfryer for 185 degrees for about 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 sharing and further improvement.

Vegetarian/ Vegan whom needs more Protein or Meat Replacement ? Try Soya Chunks ,I got my Soya Chunks from Village Grocer. Just soak in the water for 15 minutes, then squeeze off the water. You can now cook with any meal you like as a meat replacement. Please refer to the above picture ( Soya Chunks - RIGHT ) What is Soya Chunks? According to an article from https://www.parashospitals.com , it stated that Soya chunks are known for its various health benefits: It is known for high protein content- its exceeds than eggs, meat, milk. It is known to reduce the risk of osteoporosis in menopausal women and also ease other symptoms as it's a good source of isoflavones. (Isoflavones are a class of flavonoids that exhibit antioxidant, anticancer, antimicrobial, and anti-inflammatory)

I started to prepare my own breakfast and lunch box since March 2017. (I still go out for lunch occasionally, but not very often). The above is just a sample of my breakfast box/ lunch box, i will prepare a night before, and heat it up the next morning. And i will bring to office. If you need more ideas, please refer to my  album . I have not been taking "meat" since July 2017. I am not Vegetarian/ Vegan, but No Meat. I didn't really tell this openly to the public, it is not a secret; i just don't think is necessary to inform everyone. I have decided to make this move after i watched a video of a slaughterhouse from youtube. And of course i wanted to be healthier as well. Since then, i started to study about how to balance up the daily nutrients. How to get enough protein if no meat etc. No one say is easy, definitely not difficult if you want to be a healthier you. Do not hesitate, not too late to start today. If you need more assistance or recipe,