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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.

Chicken Floss Buns

  • 600g bread flour
  • 1 teaspoon bread improver
  • 2 level teaspoons instant yeast
  • 1/2 teaspoon salt
  • 140 g caster sugar
  • 2 tablespoons evaporated milk
  • 1 medium egg
  • 300ml water
  • 60g QBB
  • 2 egg yolks, lightly beaten for glazing
  • 125 ml mayonnaise
  • 1 onion, finely chopped
  • salt and pepper
  • 250 g chicken floss
  • extra chicken floss for topping

  1. Combine the first 8 ingredients an electric mixing bowl and using a dough hook mix at slow speed for 3 minutes and another 4 minutes on medium.
  2. Add the QBB and knead at medium speed for six to seven minutes until dough becomes soft and pliable.
  3. Place dough on a lightly greased bowl. Cover with cling film wrap and set aside to rise for 40 minutes to an hour.
  4. Punch dough down and place on a lightly floured surface. Divide dough into 70 g pieces.
  5. Mix mayonnaise with onion, salt and pepper and chicken floss. Take a piece of dough and flatten it. Place 2 teaspoons of the mayonnaise mixture in the centre and bring the sides up to seal the mayonnaise it. Form into a ball and place on greased bake trays.
  6. Leave to rise for 45 minutes to one hour or until they double in size.
  7. Bake in a preheated oven of 210° C for 20 minutes. Remove from oven and brush with egg yolk. Sprinkle with the chicken floss.
  8. Bake for further 5 minutes.
  9. Cool on wire rack.

Preparation time: 90 minutes
Cooking time: 25 minutes
Makes: 12 buns

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