Diet & Nutrition by Peg's Cottage

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 ...

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.

Happy Mid Autumn Festival to all my friends, If you have lots of Gao Fen （糕粉）left from your snow skin mooncakes, you may want to try this simple traditional cloud biscuits (月光饼/ 云片糕). This biscuits reminded me of my childhood, where we will buy from cake house and they always wrap in pink paper. The texture of the biscuits is soft and it melts in your mouth. Ingredients: Yield: 6 - 60 gram Biscuits 150g Gao Fen 100g icing sugar 10 g of golden syrup or honey 30g corn oil or sunflower oil 8  g of water Method: Sift gao fen n icing sugar together. Mix all the above ingredients. Sift again. Then use any mold to press. Heat steamer at high heat about 10 min. Off steamer, put biscuits in the steamer (which is already OFF ) and heat for 10 minutes. Air dry the biscuit for about 2 hours. 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 experien...

Ingredients: 113g Plain flour 18g Cocoa powder  85g Sugar syrup 30g Corn oil ½tsp Alkaline water Yield 5 Chocolate Mooncakes (Each about 48 - 50 gram) Method: Mix sugar syrup, corn oil and alkaline water together thoroughly. Sift plain flour and cocoa powder in a bowl. Mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes. (I rested my dough for 3 hours - The longer the dough been rested, the more stretchable the dough is) Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray. Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 5 minutes. Then bake the chocolate mooncakes again for another 10 minutes. Leave mooncakes to cool down completely before storing into an airtight container.  Recipe credit to: AnnCoo Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate i...

Mooncakes Skin 120 grams of cake flour 70 grams of golden syrup 30 grams of sunflower oil 4 grams of alkaline water Fillings Store bought lotus paste Egg washing 1 egg yolk plus 1 tablespoon of milk plus few drops of sunflower oil. Others - Yield 10 mooncakes 50 gram mooncakes mould Method: Mix all the ingredients from the mooncake skin, leave at room temperature for at least 3 hours.  Weight 20 gram of mooncake skin and 30 gram of the fillings. Shape it in round. Wrap the fillings in the mooncake skin. Mould your mooncakes with any mooncake mould. Let it rest for about 15 minutes. Baked at the preheated oven for 10 minutes @ 165 C, take out and let it cool for 5 minutes. Then apply egg wash.  Send it back to oven for another 15 minutes. Recipe credits to: Mr 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 shari...

Ingredients: 90 ml milk 10 g cooking oil 25 g glutinous rice flour 20 g rice flour 10 g wheat starch 20 g powdered sugar (icing sugar, confectioners sugar) Fillings: Store bought Red Bean Paste Method: Mixed all the above ingredients in a bowl and steam for 20 minutes. Use a chopsticks to mix the dough until smooth while the dough is still hot. When the dough has slightly cool down, wrap it with cling wrap and keep in the fridge for 30 minutes. Then you can start to play with your dough, add in any colour or shape any of your desire shape. 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.

Yield: 26 Piggies Recipe: 360 grams of cake flour 210 grams of golden syrup 90 grams of sunflower oil 16 grams of alkaline water Method: 1. Mix golden syrup with alkaline water. 2. Followed by cake flour. 3. Lastly, fold in sunflower oil. 4. Shape any of your desire piggy shape. 5. Send to preheat 175 C oven for 10 minutes. 6. Bring out, cool for 5 minutes. 7. Apply egg wash ( 1 egg yolk + 1 tablespoon of milk + few drops of oil) 8. Send it back to oven at the same temperature 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.

Mooncake Skin 120 grams of cake flour 70 grams of golden syrup 30 grams of sunflower oil 4 grams of alkaline water Fillings Store bought lotus paste Egg washing 1 egg yolk plus 1 tablespoon of milk plus few drops of sunflower oil. Others - Yield 10 mooncakes 50 gram mooncakes mould Method: Mix all the ingredients from the mooncake skin, leave at room temperature for at least 3 hours.  Weight 20 gram of mooncake skin and 30 gram of the fillings. Shape it in round. Wrap the fillings in the mooncake skin. Mould your mooncakes with any mooncake mould. Let it rest for about 15 minutes. Baked at the preheated oven for 10 minutes @ 165 C, take out and let it cool for 5 minutes. Then apply egg wash.  Send it back to oven for another 15 minutes. Recipe credits to: Mr 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 ...

Yields: 4 Mooncakes Ingredients for Egg Yolk 300 ml of water Few Drops of egg yolk yellow Colourings 1 teaspoon of instant jelly powder 1 teaspoon of agar powder 30 gram of sugar Ingredients for Egg White 300 ml of water 1 teaspoon of instant jelly powder 1 teaspoon of agar powder 30 gram of castor sugar Ingredients for Mooncake's Skin Dragon Fruit Juice 500ml 40 gram of castor sugar 1 teaspoon of instant jelly powder 2 teaspoon of agar powder Method: To make this jelly mooncake, we have to do it step by step. Egg Yolks Prepare a round ice cube mould. Boiled all the ingredients in a pot. Take your pot and put in a BIG bowl (A bowl which is bigger than your pot) to make your jelly temperature goes down to 50 C. Then sift the jelly. Pour the jelly in the mould. Set aside until it has set. Place in the refrigerator. Egg White Prepare 8 egg tarts mould. Boiled all the ingredients in a pot. Take your pot and put in a BIG bowl (A bowl which i...

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 adapted from AnnCoo Journal This year, mooncakes festival will falls on Wednesday, October 4. Please find below recipe for my first batch of mooncakes. Ingredients: (about 9 small piggies for my small piggies mould which i bought from Lazada ) 150g  Plain flour 90g golden syrup 3g Alkaline water 38g corn oil (As i am allergy to nuts) Glazing: 1 egg yolk + 1/2 tsp water Method: 1. Combine golden syrup, alkaline water and water in a mixing bowl. 2. Add in flour 3. Rest the dough for about an hour. 4. Shape mooncakes 5.Bake mooncakes in a preheated oven for 5 minutes at 170C, take out from oven and leave aside to cool for 10 minutes. Brush egg water. Bake at 170C for another 10 minutes. 6. The mooncakes will become soft and shiny in one or two days. 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 fu...