Diet & Nutrition by Peg's Cottage

  Tang Zhong:  Bread Flour 10 gram Water 50 gram Main Dough: Bread Flour 110 gram Glutinous Flour 15 gram Sugar 15 gram Salt 2 gram Pumpkin Puree 27 gram Condensed Milk 35 gram Butter 15 gram Dry Yeast 1 teaspoon Method: I have to keep this recipe, as it really yield very soft loaf! I am using bread maker for my dough. Hence, is kind of straight forward, just place all the liquid item at the bottom of the pan, the rest just place above the liquid, press dough mode, and let the bread maker do the job. You may want to make the dough 1 day in advanced and place in the fridge, then you can straight take the dough out from the fridge and shape the next day. Baked @ 185 C for 37 minutes. #烫种 #炼奶 #南瓜 #面包 #南瓜面包 #早餐 #breadloaf #breakfastloaf #condensedmilkbread #pumpkinloaf #pumpkin #softbread #instabread #instabreakfast #pegscottage #egglessloaf #eggless #glutinousflour #cubebread Insta Link:  https://www.instagram.com/p/CjNXf0YJZOT/?utm_source=ig_web_copy_link Note: By sharing o...

Dry Ingredients: Black Sesame Flour - 150 gram Phyllium Husks - 28 gram Baking Powder 1 teaspoon Salt 1/2 teaspoon Wet Ingredients: 3 Egg Whites ACV - 2 teaspoon Hot Boiling Water - 200 ml Method: Mixed all the dry ingredients in one Big Bowl. Followed by 3 Eggs white + ACV. Then add boiling or hot water. Baked @ 180 C oven for 40 minutes #ketosesamebuns   #ketosesamerecipe   #ketofriendlyrecipes   #ketofriendly   #ketosnacks   #ketobuns   #ketobun   #hflc   #1netcarb   #hflclifestyle   #wholefood   #cleaneating   #pegscottage   #noflour   #glutenfree   #SUGARFREE   #nosugar   #homemadesambal   #ketosambal   #miniburger   #breakfast   #BREAKFASTIDEAS   #ketobreakfast "Love Yourself by Consuming only Whole Food"  "Be Healthy First and Weight Loss will come Eventually" Note: By sharing our experiences in baking and cooking, we could improve further the recipe. Hence i would a...

  Ingredients : Yield 5 32 gram of  Coconut Flour  1 tsp of baking powder 170 gram of Mozzarella cheese  3/4 teaspoon of Xanthan Gum  1 whole egg Method: Mix coconut flour, baking powder, xanthum gum. Melt Mozzarella Cheese in Microwave for 30 seconds. Then mixed cheese into (1) Then add egg. Form a dough. Divided into 5 parts. Baked @ 150 C for 20 minutes. #IF16   #BREAKFAST   #BREAKFASTIDEAS   #ketobagels   #ketobagel   #keto   #ketomealprep   #ketofriendlyrecipes   #pegscottage   #hflc   #hflclifestyle   #intermittenfasting   #firstmeal   #5ingredients Note: By sharing our experiences in baking and cooking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

The day before, I have successfully baked a loaf of Keto Yeasted Bread which tasted like Whole meal Bread. Please find below ingredients: Dry Ingredients: 360 gram of Almond Flour 3 tbsp of Psyllium Husks 4 tsp of Baking Powder 1 teaspoon of Sweetener (Monk Fruit) 3 tsp of yeast Wet Ingredients: 180ml of Unsweetened Almond Milk 3 whole Eggs 56 gram of Butter Method: For Keto bread, is very straightforward, mix the wet ingredients in 1 bowl, in a separate bowl mix dry ingredients. Then combine both and make a dough. I have divided the dough into 3 and place in my bread pan. Let it proof inside the oven for 1 hour. Bake at 180 C for 60 minutes. #ketobreadloaf   #almondloaf   #wholefood   #cleaneating   #ketobrioche   #ketobriocheyeastbread   #ketoyeastbread   #lowcarbbread   #hflc   #hflclifestyle   #ketofriendly   #ketofriendlyrecipes   #glutenfree   #生酮面包   #低碳水化合物   #无麸质   #无麸质面包   #低醣飲食   #低醣烘焙 ...

Wet Ingredients: 480 ml of warm water (Divide 180 ml + 300 ml) 1 tbsp of Lakanto 5 egg whites 3 egg yolks 30ml of ACV Dry Ingredients: 1 teaspoon of yeast 100 gram of Almond flour 75 gram of ground flax seeds (Grind and weight) 60 gram of coconut flour 25 gram of whey protein powder 6 tbsp of P syllium Husk 1/2 baking soda 1 tsp of cream of tartar 1 tsp of sea salt 16 gram of walnuts 6 gram of sesame seeds Method: Add 180 ml of warm water with 1 tbsp of yeast + Lakanto to activate the yeast. In a separate bowl, weight all the dry ingredients: almond flour --> flax seeds --> coconut flour --> whey protein powder --> baking soda --> cream of tartar --> sea salt --> walnuts --> psyllium husk. Mixed well. Add 300 ml of water, egg whites, egg yolks, ACV into the activated yeast. Corporate (2) into (3) Place your batter in a pan evenly. Baked @ preheated oven 180 C for 70 to 80 minutes.  Note:By sharing our exp...

Ingredients: (Yield 18 doughnuts, each at 20 gram) 25 gram melted butter 25 gram castor sugar 100 gram plain flour 100 gram bread flour 30 gram condensed milk 10 gram fresh milk (plain water also can) 1 teaspoon of yeast 1/4 teaspoon of pink salt 1 egg Glazing: 1 tablespoon of heavy cream + 2 teaspoon of icing sugar. Method: Place liquid at the bottom of the bread pan. Followed by bread flour and plain flour. Then place sugar and salt on the opposite side. Yeast in the middle. Press the dough button and let the BM runs for 20 minutes. Then stop the machine, place melted butter in the machine and let it run for another 10 minutes.  Proof your dough for about 45 minutes or until it has double its size. Grease any of your doughnuts pan thoroughly. Place the dough in your pan and proof for 15 to 20 minutes minutes or until it has reached 2/3 of the height of your doughnuts pan. Baked at preheated oven of 200 C for 5-8 minutes. Note:By sharing our exper...

Ingredients: 220 gram bread flour 30 gram plain flour 10 gram cake flour 55 gram egg 93 gram whipping cream 46 gram of pumpkin (steamed and smashed) 30 gram sugar 1/4 teaspoon salt 1 teaspoon yeast 20 gram butter Method: Place liquid at the bottom of the bread pan. Followed by bread flour, plain flour and cake flour. Then place sugar and salt on the opposite side. Yeast in the middle. 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. Proof your dough for about 45 minutes or until it has double its size. Before Proofing After Proofing (I have place my dough the fridge for about 2 hours) 8. Grease any of your favorite bread pan thoroughly. 9. Place the dough in your pan and proof for 45 minutes or until it has reached 90% of the height of your bread pan. 10. Baked at prehea...

     Woke up early morning to fried egg for children to bring Cheese and Egg Sandwiches to school. Peg's Cottage Super Soft Pumpkin Loaf As a working mum, i am trying my best to provide my children with home cooked food, cakes and bread. However, due to my nature of work, i am only able to bake bread during weekend. And home baked bread normally will last only maximum 3 days. As no preservative. Why am i insist to have home baked or home cooked food? At least i know what type of ingredients i am putting in. To all working mum out there, if you are same as me. Let's share some of your experiences with me. Now, Please find below home baked pumpkin loaf for your easy reference. If you need more advise on this, please do not hesitate to PM me. Ingredients: 260 gram bread flour 55 gram egg 40 gram fresh milk 43 gram whipping cream 46 gram of pumpkin (steamed and smashed) 30 gram sugar 1/4 teaspoon salt 1 teaspoon yeast 30 gram butter Method: ...

To make it easier to eat, i have used cupcake liner for my panettones. If any of you would like to give it a try, please refer to this link . However, i have added heavy cream for my recent recipe, to make sure my bread is moist and after even after 3 days. Hence, the updated ingredients will be as follow: Ingredients: (Yield 10 Mini Panettones) - Depends on the size of your liners. 300 grams of bread flour 70 grams of mixed fruit/ dried cranberries/ raisins 40 gram of heavy cream 50 gram of fresh milk 60 grams of SCS unsalted butter 60 grams of water + 1 teaspoon of rum essence 60 grams of castor sugar 1 1/2 teaspoon of instant dried yeast 1/2 teaspoon of salt 2 whole eggs 1 egg yolk 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

After the buns which i have baked previously, i have made a 2nd attempt of my previous recipe, which has ✖ Tang Zhong, ✖ Sponge dough! Bread still soft after 3 days.  Please find below recipe, which i have made some adjustment of the FATS used for the recipe. ** This recipe has about 80% of the hydration level, hence it is very soft. Recipe:  250 gram of bread flour 42 gram of whipping cream 35 gram of condensed milk 20 gram milk powder + 66 gram of filtered water 1 egg 1 teaspoon of yeast 24 gram of sugar 1/4 teaspoon of salt 20 gram of butter Method: Place liquid at the bottom of the bread pan. Followed by bread flour. Then place sugar and salt on the opposite side. Yeast in the middle. 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. Grease bread pan thoroughly. B...

Recipe yield very soft dough and manageable dough. The bread is super soft and fluffy.  I would say this is the easiest bread I have ever come across. ✖ Tang Zhong, ✖ Sponge dough! Best part is...Buns still soft after 3 days.  Tips: To reach the window pane stage is crucial for every soft buns/ bread. Recipe: 70 gram of whipping cream 60 gram of milk 1 egg 230 gram of bread flour 1 teaspoon of yeast 30 gram of sugar 1/4 teaspoon of salt 20 gram of butter Method: Place liquid at the bottom of the bread pan. Followed by bread flour. Then place sugar and salt on the opposite side. Yeast in the middle. 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. Grease bread pan thorougly. Baked at preheated oven of 175 C for 20 minutes. Note: By sharing our experienc...

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...

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 desire...

Ingredients: Sponge Dough Natural yeast starter 50 gram Water 50 gram Flour 92 gram Main Dough Condensed Milk 10 gram Fresh Milk 50 - 60 gram Milk Powder 8 gram Bread Flour 100 gram Plain Flour 20 gram Cake Flour 23 gram Salt 1/4 teaspoon Sugar 20 gram Natural yeast starter 50 gram Butter 17 gram Toppings Butter 70 gram Icing Sugar 50 gram Plain Flour 50 gram Cocoa Powder 1 teaspoon 1/2 teaspoon of hot water (to dissolve the cocoa powder Method: Mix all the sponge dough ingredients and keep in the fridge overnight. Then place liquid (fresh milk, condensed milk) at the bottom of the bread pan. Followed by sponge dough. Followed by flours, 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...

Ingredients: Sponge Dough Natural yeast starter 50 gram Water 50 gram Flour 92 gram Main Dough Condensed Milk 10 gram Fresh Milk 50 - 60 gram Milk Powder 8 gram Flour 143 gram Salt 1/4 teaspoon Sugar 20 gram Natural yeast starter 50 gram Cheddar Cheese and Chocolate (Optional) Butter 17 gram Method: Mix all the sponge dough ingredients and keep in the fridge overnight. Then place liquid (fresh milk, condensed milk) at the bottom of the bread pan. Followed by sponge 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 and filled up with any fillings you like. For this batch, I am using some cheddar cheese and Alfredo milk chocolate. Place a baking paper at y...

Ingredients: Tang Zhong: 5 gram of Bread Flour 25 gram of water Main Dough: (Yield 9 buns) 255 gram of Bread Flour 10 gram of Cocoa Powder 50 gram sugar 110 - 120 ml of fresh milk (you may add or minus, depends on your flour liquid absorption level) 20 ml condense milk 1/4 teaspoon of salt 1/2 teaspoon of yeast 20 gram of butter Raisins and Chocolate Chips (Optional) Method: For tang zhong, this time I just mixed bread flour with hot boiling water. Set aside for it to cool down. Then place liquid (fresh milk, condensed milk, tang zhong) at the bottom of the bread pan. Followed by bread flour and cocoa powder. Then place sugar and salt at the opposite side. Dig a hole and place yeast in the middle. Press the dough button and let the BM runs for 20 minutes. (Anytime within the 20 minutes, can place raisins and chocolate chips in) 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 have the window pane. ...

Sponge Dough: Natural Yeast Starter 100gram Water 100 gram Bread Flour 100 gram Main Dough: Natural Yeast Starter 30 gram Water 22 gram Condense Milk 12 gram Flour 50 gram Milk Powder 6 gram Salt 1/4 teaspoon Sugar 30 gram Butter 15 gram Fillings: A Can of Mayonnaise Tuna - 7 Buns 1/2 Block of Otak Otak from Muar - 3 Buns Method:  (Yield 10 Buns, Each @ 60 gram) 1. Prepare sponge dough a night before. Knead until it forms a dough. Leave at the kitchen top until it has doubled its size. Then keep in the fridge. 2. Place all the main dough ingredients (except butter) and the sponge dough in BM, select dough mode, 20 minutes. Add butter, another 20 minutes. 3. Place in your oven (Switch Off), together with a bowl of hot water. Proof until it has doubled its size. 4. After that, punch down the air, shape your desire dough (In this recipe, Each dough @ about 60 gram) and place fillings in it, let it proof again until it has doubled its size. 5. Baked @ preheated oven of 1...

Ingredients: Sponge Dough Natural Yeast Starter 40 gram Blue Pea Water 60 gram Bread Flour 110 gram Main Dough Bread Flour 190 gram Condense Milk 30 gram Salt 1/4 teaspoon Sugar 20 gram Dry Yeast 1/2 teaspoon Blue Pea Water 60-80 gram Pure Ghee 14 gram Method: 1. Prepare sponge dough a night before. Knead until it forms a dough. Leave at the kitchen top until it has doubled its size. Then keep in the fridge. 2. Place all the main dough ingredients (except ghee) and the sponge dough in BM, select dough mode, 20 minutes. Add Ghee, another 20 minutes. 3. Place in your oven (Switch Off), together with a bowl of hot water. Proof until it has doubled its size. 4. After that, punch down the air, place the bread dough in your bread pan, let it proof again until it has reached 90% of the bread pan. 5. Baked @ preheated oven of 190 C for 45 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you...