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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.

Cranberry Bread

Prep: 20 mins
Bake: 40 mins
Serves: 8

  • 450g self-raising flour
  • 2 tsps baking powder
  • 1 tsp fine salt
  • 200g caster sugar
  • Zest of 2 oranges
  • 2 medium eggs, lightly beaten
  • 100g QBB, melted and cooled
  • 1 tsp vanilla extract
  • 400ml milk
  • 125g dried cranberries, coarsely chopped*
  • 80g candied and chopped mixed peel
  • 60g toasted

  1. Grease or line a loaf pan with non-stick paper.
  2. Preheat oven to 180°C.
  3. Sift flour, baking powder and salt into a mixing bowl. Add in sugar and zest and stir to combine well.
  4. Whisk together the beaten egg, melted QBB, vanilla extract and milk in a separate bowl.
  5. Stir the wet ingredients into the dry ingredients. Mix in the fruit and nuts.
  6. Pour into the prepared pan and bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove from oven and let cool on a wire rack. Serve with butter.

* Alternatively, use mixed fruit.

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