Diet & Nutrition by Peg's Cottage

Yields: 3 Small Cakes Ingredients: 125 gram of self raising flour 50 gram of gula melaka + 25 ml of water 100 ml of fresh milk 1 tablespoon of corn oil Pinch of baking powder Method: Sift self raising flour + baking powder, set aside. Heat gula melaka + water, until gula melaka has fully dissolve. Add fresh milk, you may replace with coconut milk, if you wish. Add corn oil. Until well combined. Fold (1) into the batter mixure. Steamed @ high heat 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.

Yields: 5 Small Cakes Ingredients: 125 gram of self raising flour 50 gram of sugar 115ml of pandan juice 25 gram of corn oil 1/2 teaspoon of baking powder Method: Sift self raising flour + baking powder, set aside. Stir sugar into pandan juice until all the sugar has fully dissolved. Add corn oil. Until well combined. Fold (1) into the batter mixure. Steamed @ high heat 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.

Sponge Dough 60 gram of natural yeast starter 80 gram of water 100 gram of bread flour 50 gram of plain flour Tang Zhong (Ratio is 1:5) 16 gram of flour 80 gram of water Main Dough 85 gram of bread flour 1/4 teaspoon of salt 12 gram of milk powder 35 gram of condense milk 10 gram of water Method: 1.Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside. 2.Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge. 3.Follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening) 4.Select dough mode for 15 minutes, add in shortening for another 15 minutes. 5.At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes. U

Ingredients: 3 Eggs 160 gram of fresh milk 3 tablespoon of water + 1 teaspoon of pandan paste = pandan water 180 gram of plain flour 120 gram of brown sugar 1 teaspoon of yeast 1/4 teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of baking powder 50 gram of corn oil (can reduce to 30 gram) Method: Whisk eggs together with milk and pandan water. Mix plain flour, sugar, yeast and salt. Combine (1) & (2) Sift the batter and place in a big bowl. Leave it overnight at your kitchen counter to get a fluffier ma lai gou. If you don't have time, can let your batter ferment for 2 hours. Take 3 tablespoon of the batter and mix with baking soda, baking powder and oil until well combine. Then mixed all the batter together. Steam for 30 minutes @ high heat. 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: 60 gram of Milk 100 gram of Nutella 2 egg yolks 58 gram superfine flour 2 egg whites 45 gram of sugar Method: 1. Combine milk and nutella, heat at stove top until fully combine. Set aside and leave it cool. 2. Add yolk one by one until fully mixed. 3. Add sifted flour. 4. Beat egg whites and sugar until stiff peak. 5. Bake cake at cold water bath @ 130 C for 60 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.