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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Carrot Cake

  • 380 ml melted QBB
  • 4 large eggs, separated
  • 250 g caster sugar
  • 250 g grated carrots
  • 250 g self-raising flour
  • 1/2 tsp salt
  • 2 tsps ground mixed spices
  • 100 g toasted walnuts, coarsely chopped
  • 100 g raisins

  1. Line a 21-22 cm round cake pan with non-stick baking paper and preheat oven to 180oC.
  2. Whisk egg yolks in a mixing bowl.
  3. Add QBB and 150 g sugar and continue to beat until well combined.
  4. Stir in grated carrots and fold in the flour, salt and mixed spice.
  5. Beat egg whites until stiff, adding 100 g caster sugar slowly until well mixed and combined.
  6. Fold the beaten egg whites into the batter.
  7. Spoon the cake batter into prepared cake pan and bake for 40-45 minutes or until cooked through when tested.

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