Diet & Nutrition by Peg's Cottage

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

The texture of this cake is firm and soft with crusty top. Best to serve with cup of Espresso.  As the fragrance and bitterness of the coffee just the best combination with the candied mixed fruits of the cake! Ingredients: 113 grams of unsalted butter, room temperature 80 grams of granulated white sugar 3 large eggs, room temperature 1 teaspoon of Rum essence 1/2 teaspoon vanilla extract 260 gram of dried mixed fruits 245 gram of self raising flour 1/4 teaspoons salt One teaspoon of orange zest 60ml of fresh milk Method: Preheat oven @ 180 C Beat butter and sugar until pale and fluffy. Followed by egg, one by one. Add in vanilla extract and rum essence. Followed by mixed dry fruits. Fold half of the flour in the batter. Follow by milk  Then fold another half of half in the batter. Bake for about 60 -  70 minutes  or until a toothpick inserted into the center comes out clean.  Note:By sharing our experiences in bakin...

Recipe Yields 6 Cupcakes Ingredients: 62.5 gram of salted butter 60 gram of sugar 1 teaspoon of vanilla paste 1 egg 80 gram of cake flour 1 teaspoon of baking powder 92.5 gram of fresh milk Method: Cream salted butter and sugar until white and pale. Followed by vanilla paste and eggs. Mixed well. Then fold 1/3 of cake flour in the batter, followed by 1/3 of milk. Flour and Milk should fold in the batter alternately until finished. This is to make sure all the ingredients are well mixed. Lastly, add blueberries in the batter. If you would like to make some original flavor, you may scoop in the cupcake liners. Baked @ 175 C for 13 minutes, then 180 C for another 13 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

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...

Today mark my 160 days of my Keto Journey. The most difficult part would be when my bosses or colleagues ask me out for lunch and my answer always:" I am sorry boss, I have brought my lunch box." The reason for not going out with them is because I actually spent a lot of effort for my food. From picking up fresh food, calculate the nutrition, cooked them and packed into my lunch box. At this point of time, I believe myself has entered Ketosis. As I feel more energetic and I need only one meal per day. During the initial stage, everyone including myself will be concentrating on Carbs intake. However, at the later stage, we should remember protein is rather important as well. As protein helps us to build our muscles. In this article, I would like to share on : How much protein should I eat during my High Fat Low Carbs diet? What is my ideal Macro?  A good range of protein ratios in Keto would be 1.0 grams to 2.0 grams per kg of your body weight. As excess pr...

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...