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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

Orange Jelly Cupcakes

Ingredients
  • 90g packet orange-flavoured jelly crystals
  • 200g self-raising flour
  • 80g QBB GHEE, room temperature
  • 50g butter, room temperature
  • 150g caster sugar
  • 2 medium eggs, beaten
  • 150ml milk
  • Grated zest of 2 oranges
  • Silver dragees for decoration (optional)
  • Candied orange slices or orange peel for decoration (optional)

Instructions
  1. Prepare orange jelly according to packet instructions.
  2. Refrigerate for 30 minutes or until jelly is slightly thick.
  3. Preheat oven to 160 degree C for 15 minutes.
  4. Sift flour into a bowl.
  5. Cream QBB GHEE, butter and sugar for 10 minutes until light and creamy.
  6. Gradually add in the beaten eggs, a little at a time and beat well.
  7. Add the sifted ingredients, milk and orange zest and fold in well.
  8. Spoon into small muffin tins lined with cupcake cases.
  9. Bake for 15-20 minutes or until cooked when tested with a skewer. Cool on a wire rack. Remove paper cases.
  10. Place desiccated coconut in a bowl.
  11. Dip the cooled cakes in the thickened jelly to coat. Roll in the coconut.
  12. Coat all cupcakes and place on a wire rack.
  13. Sprinkle with silver dragees or candied orange peel if using.



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