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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.

Spring Onion Buns

  • 600g bread flour
  • 1 ½ teaspoon salt
  • 40g milk powder
  • 60g caster sugar
  • 280ml water
  • 3 teaspoons instant yeast (10g)
  • 2 eggs, lightly beaten
  • 60g QBB GHEE

For toppingopping:
  • 1 egg
  • 100g spring onion (finely diced)
  • 100g mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 beaten egg for glazing

  1. To make the topping, mix all ingredients together and keep chilled till needed.
  2. Combine first 7 ingredients in a mixer and blend well for about 10 minutes or until a soft pliable dough is formed
  3. Add QBB GHEE and beat till dough is smooth and springy to the touch.
  4. Leave dough in a deep bowl in a warm place, covered with a damp cloth, for 40 minutes.
  5. Once the dough has doubled in size, divide dough into 70g portions. Shape into small balls and place on greased tray leaving at least one finger space between each ball.
  6. Let the dough rest for 30 minutes or until double in size.
  7. Glaze with beaten egg wash and spread some topping before baking in a preheated oven at 180 degree C for 20-25 minutes. Cool well on wire rack.

Prep: 20 mins
Cook: 25 mins
Serves: 8

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