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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 and Ham Calzone

Ingredients
  • 10g sachet dried yeast (2 1/2 teaspoons)
  • 280ml lukewarm water
  • 1/2 teaspoon salt
  • 1 teaspoon caster sugar
  • 500g bread flour
  • 50g QBB GHEE, melted and cooled
  • 200ml pizza sauce (ready-to-use, from the supermarket)
  • 200g ham or other smoked meat, diced
  • 1 red capsicum, cut into quarters and then sliced
  • 1 small can pineapple, drained and cut into small pieces
  • 200g grated mozzarella A few fresh basil leaves, torn (optional)

Instructions
  1. Combine warm water, yeast, salt and sugar in a jug. Stir with a spoon.
  2. Cover and stand for 5 minutes or until bubbles appear on surface.
  3. Sift flour into a large bowl. Add yeast mixture and QBB GHEE and mix to form a soft dough.
  4. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic.
  5. Cut into quarters. Roll each piece into an 18cm (diameter) round. Brush edges with water.
  6. Preheat oven to 210 degree C.
  7. Line a baking tray with non-stick paper.
  8. Spread 1-2 tablespoons pizza sauce over each round of rolled dough.
  9. Combine ham, pineapple, cheese and basil leaves in a bowl.
  10. Spread evenly over half of each round. Fold over dough. Crimp edges to seal.
  11. Place on prepared trays. Bake for 20 minutes or until pastry is golden brown.
  12. Serve hot.



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