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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.

Pistachio and Orange Crescents

Prep: 30 mins
Bake: 20 mins
Makes: 30

  • 1 orange
  • 500ml water
  • ½ tsp salt
  • 200g caster sugar
  • 200ml water
  • 100g coarsely chopped pistachios
  • 380g plain flour, sifted
  • 60g caster sugar
  • ½ tsp salt
  • 220g QBB, chilled
  • 2 large egg yolks
  • 3 to 4 tbsps ice water
  • 1 cup icing sugar for dusting

  1. Peel the orange and chop peel finely.
  2. Bring water to boil with the salt and boil the chopped peel for 10 minutes and strain.
  3. Bring sugar, water and the strained orange peel to boil for 25 minutes on medium heat or until the orange peel looks translucent.
  4. Strain the peel and reserve about 3 tbsps of the syrup.
  5. In a small bowl, combine the peel, syrup and pistachios and use it as the filling.
  6. Place flour, sugar, salt and QBB into a mixing bowl and rub in the ghee until mixture resembles coarse breadcrumbs.
  7. Beat together yolks and 3 tbsps water with a fork and stir into flour until incorporated. Do not overwork dough or pastry will be tough. Keep dough chilled.
  8. Preheat oven to 180°C and line a baking sheet with non-stick paper.
  9. Roll out dough on a floured surface to a flat sheet. Cut out rounds with a cookie cutter.
  10. Put a teaspoon of filling on each round, brush edge lightly with water and fold pastry over filling to form a half-moon. Press the edges to seal and shape each into a crescent by pushing a finger against the middle of flat side. Crimp the edges with a fork.
  11. Place on baking sheet and bake till golden - about 20-25 minutes.
  12. Cool for 2 minutes and then dust with icing sugar generously. Cool completely before storing.

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