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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

Pineapple Cake

Ingredients
Prep: 20 mins
Cook: 50 mins
Serves: 6

  • 300g self raising flour
  • 120g sultanas
  • 100g caster sugar
  • 1 tbsp mixed spice
  • Pinch of salt
  • 100g drained pineapple slices, chopped
  • 2 large eggs, beaten light
  • 100ml melted QBB
  • 1 x 567g canned pineapple slices in syrup
  • 350g white chocolate, coarsely chopped
  • 300ml thickened cream
  • Dessicated coconut

Instructions
  1. Preheat oven to 180°C. Line a loaf tin with non-stick paper.
  2. Sift the flour into a large bowl and stir in the sultanas, sugar, mixed spice and salt. Add the chopped pineapple.
  3. Whisk the eggs in a bowl and stir in the melted QBB. Add to the flour mixture and combine well.
  4. Spoon batter into the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
  5. Leave aside to cool.
  6. Meanwhile, heat the chocolate and cream in a medium heatproof bowl over a saucepan of simmering water and stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1 hour to chill. Use an electric beater to beat until soft peaks form and icing is thick.
  7. Ice the cake with the prepared icing. Sprinkle with dessicated coconut and decorate with pineapple slices.



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