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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.
Recipes

Suji Cookies

Ingredients
  • 250g QBB
  • 1 teaspoon vanilla essence
  • 500g plain flour
  • 2 teaspoons bicarbonate soda
  • 170g icing sugar
  • 3/4 teaspoon fine salt

Instructions
  1. Melt QBB over low heat and cool.
  2. Add vanilla essence to cooled ghee.
  3. Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl.
  4. Pour ghee mixture in flour mixture and knead well to form a firm dough.
  5. Preheat the oven to 180�C.
  6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray.
  7. Bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.



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