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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.

Roasted Chestnut Cookies

  • 120 g Q.B.B Ghee
  • 65 g icing sugar
  • 1/4 tsp salt
  • 240 g plain flour
  • 1 free-range egg yolk
  • 1/8 tsp baking powder
  • 50 g ready-to-eat chestnuts, mashed into powder
  • 30 g pecans, toasted and ground
  • 2 tbsp maple syrup

  1. Preheat oven to 160°C.
  2. Cream ghee, icing sugar and salt until fluffy.
  3. Sift plain flour, baking powder and chestnut powder into cream mixture and fold until combined. Fold in ground pecans and maple syrup.
  4. Place the dough on a plastic sheet and roll into the shape of a log. Refrigerate for 30 minutes until hardened.
  5. Cut 15 g of dough out from the log. Slightly compress and shape into a ball; place on a tray lined with parchment paper.
  6. Repeat this step until you have used up all the dough.
  7. Bake the dough for 20 minutes or until cooked.
  8. Dust with snow sugar and cool.

    Roasted chestnuts are a favourite Chinese New Year treat. Little do people know, however, that it can also be made into really amazing cookies. Here you will see an easy and unconventional recipe for baking with chestnuts. The result is a rather nutty, sweet and complex-tasting cookie with a unique maple finish.

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