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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.

Eggless Cream Cheese Fruit Cake

  • 125g QBB
  • 125g cream cheese
  • Grated zest of 1 lemon
  • 150g caster sugar
  • 100g sour cream
  • 400g mixed dried fruits
  • 100g chopped dried apricots
  • 250ml grape juice or berry juice
  • 180g self-raising white flour, sifted

Prep: 20 mins Bake: 60 mins Serves: 8
  1. Preheat the oven to 150 C.
  2. Line a 20cm cake tin with 2 sheets of non stick paper.
  3. Mix the QBB, cream cheese, zest and sugar in a small bowl until light and fluffy.
  4. Add the sour cream and mix well.
  5. Transfer the mixture to a large bowl, stir in dried fruits and grape or berry juice and then the sifted flour in two lots.
  6. Spread the mixture into the prepared tin.
  7. Bake for about 1 hour and check by inserting a skewer and seeing if it comes out clean. Cover with foil and leave to cool in the tin.

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