Diet & Nutrition by Peg's Cottage

Dear Friends, Followed from my last post regarding "Tips for Egg Wash Effect" , i would like to add more tips on egg wash effect. Firstly, there are some principles for Egg wash. Sometimes, we may use the whole egg, just the yolk, or just the white. The more yolk, the darker the finish on a baked good. The less liquid added to the egg yolk, the crisper the finish on a baked good. Updated Egg Wash Effect: Desired Effect / Use Ingredients Shiny surface Whole Egg + Salt Medium Shinny surface Whole Egg + Milk Less Intense Shine Whole Egg + Water Shiny Golden Surface Egg Yolk + Water Shiny Brown Surface Egg Yolk + Cream Shiny, Golden Brown Surface Egg Yolk + Salt Matte, Golden Brown Surface Egg White + Salt Crispy, Pale Surface Egg White. The less liquid added to the egg, the crisper the finish on a baked good. Binder for a coating ...

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.

Reference from: http://www.robinhood.ca/Tips/Breads-Rolls  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.

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.

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.

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.

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.

Today, vegetarian diets are popular. Reasons for a vegetarian diet are varied but include health benefits, such as reducing your risk of heart disease, diabetes and some cancers as well. And for some of us who has/ have young kid/s at home, who might be eggs allergy, and this can occurs as early as infancy. Just like my 2 kids who have eggs allergy when they were very young. Some might be due to religions. With the above, some times, we might face some difficulties when we want to do baking. Hence, today, I would like to share some tips for “EGGS SUBSTITUTION FOR BAKING” . 1. Silken Tofu    1/4 cup pureed = 1 egg    Because tofu absorbs other flavors well, it makes a perfect, tasteless substitute for eggs in recipe     that need extra moisture. 2. Yogurt/Buttermilk     1/4 cup = 1 egg    Yogurt and buttermilk make baked goods more moist and flavorful. 3. Flaxseed Powder     2 1/2 tablespo...

I remember when i started my baking journey few years ago, i did faced many challenges especially when beating egg whites. Hence, I have made some research from google and below are my findings for sharing. For those whom would like to try cake baking, here are some tips for perfect Meringue – every time: 1. Start with fresh eggs, at room temperature. 新鲜室温鸡蛋。 2. Use perfectly clean, dried utensils and a deep, non-plastic bowl. Any oily residue can interfere with your egg whites. I always rinse with hot water each time before i use my mixing bowl. 凡是用到的打蛋白工具，都要干燥干净，无水无油。我每一次都会用热水烫过所有工具。 3. Start beating the whites at low speed until they are foamy (add in lemon juice) to stabilise the egg whites) , and then and move on to medium or even medium-high when beating your whites. Do not beat on high. Lemon juice is always my first choice, what i do is squeeze one lemon juice at keep in th使打发的蛋白霜更加稳定e fridge. Moreover, lemon juice can softer eggy smell from cakes as well. 加几滴柠檬汁或白醋会 Soft ...

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.

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.

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