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Golden Churn Pure
Creamery Butter

Pandan Chiffon Cake Mix

Golden Churn Pure Creamery Butter

Have you ever tasted the pure and real natural butter? Or used to having some genetically modified butter with additional hormones? 100%-natural Golden Churn Pure Creamery Butter is made in New Zealand by churn with the traditional method as to keep the original tastes, nice smell and rich. It could surprise your taste bud; enrich the smell, taste even color of food such as spreading on bread, toast; cooking steaks, seafood, fried rice; barbecues meat and vegetables. Cakes, cookies and different kind of dessert would be more puff, crispy and the savorier with Golden Churn butter, it has been highly praising by cook lovers who is dainty about quality and enjoyment of taste.

100% Natural Grass-fed cow milk from New Zealand, increases elements of life

Since 1940, Golden Churn Pure Creamery Butter is made by fresh milk of grass-fed cows from New Zealand natural pasture. New Zealand has mild temperatures, moderately high rainfall and sufficient of sunshine, it provides grassgreen meadow, fresh air and quality environment to cattle. Cattle grazing on the vast grasslands and feeding with grass only. Thus, cows could be healthier by absorbing more nutrition; so it makes richer and softer butter.

100% natural grass-fed cow could supply more Omega 3, β-Carotene and Vitamin A to human body, increasing the elements of life in compared to artificial-fed and mash-fed cow. New Zealand grass-fed beef is low calorie, low fat, low cholesterol; this is well carter to urbanites with unbalanced nutrition in a busy lifestyle who desire for a healthy diet. Only natural, no additive is the best!

Non-genetically Modified Food, keep the intact natural ingredients

Non-genetically modified food is made from genetic works, the DNA orders of food has been reformed, its features, shape, composition, ingredients have been changed. Up til now, the genetically modified food may contain unpredictable substances. Therefore, Golden Churn pure Creamery butter insists manufacturing from fresh milk, absolutely not using genetically modified forage, not adding additive hormones, as to keep the real natural ingredients of butter, let consumers have a safety meal and the best of nutrition supplements.

Ancient churn-made butter, the original purest butter

The original purest soft butter started from a wooden churn, put some natural milk into a churn, keep churning with the handle until the water has been shed, the fresh and pure butter is in your hand. Golden Churn pure Creamery butter is in accordance with tradition, continues the pith of ancient churn-made method until now, aim to present the purest, orginal, rich and precious natural butter to the food lovers.

Cooking lover's comments
The rich taste of Golden Churn Pure Creamery Butter has been praising and recommending, you could never forget its attractive taste:

Knowledge of Health

Omega 3:

Contains enrich unsaturated fatty acids (EPA, DHA), these are forming the composition of cell membranes, especially brain and optic nerve cells; EPA is the main ingredient for manufacturing of prostate, the prostate can help maintain healthy cardiovascular function and immune system, also enhance cardiovascular health and kidney functions. DHA helps fetuses and children to promote healthy development of the nervous system of the brain and to maintain the health of the retina and eye. In addition, omega-3 fatty acids are used to strengthen the cardiovascular system, increased level of high-density fat protein "vascular scavenger", it can reduce serum triglycerides, cholesterol, low-density of fat protein and maintain a healthy heart.

Vitamin A:

Is the nutrients to protect eyes and prevent epidermal kelatinization of the conjunctiva leads to dry eye, or conjunctivitis, vitamin A deficiency will lead to night blindness. In addition, the hematopoietic cells in the bone marrow can regulate vitamin A, so vitamin A deficiency may affect the hematopoietic function leads to problem such as anemia, reduced immunity

β-Carotene:

is an antioxidant vitamins to clear free radicals and cellular oxidative necrosis of the harmful substances. Adequate intake of beta-carotene, can enhance human immunity against the disease, reduce cancer incidence and prevent the damage to the body caused by environmental pollution.

Proven Certificates



ISO 9001:2008 Certificate		CODEX HACCP & GMP Certificate


English Bread Ingredients:
1000 g bread flour 15 g fast-raising active dry yeast 10 g bread improver 140 g granulated sugar 10 g salt	100 g milk powder 1 egg 1 egg yolk 450-500mlcool water greased loaf pan (4x7x3.5 inch)

Method

1)	Mix thoroughly flour, yeast, bread improver, sugar, salt and milk powder ; set aside.
2)	Beat the flour mixed, egg, egg yolk and cool water in the mixer using a spiral dough hook beater. Knead in remaining butter for 12 to15 minutes or until smooth.
3)	Divide the dough into 120 g each, knead and shape each pieces into rounds. Join the 3 rounds dough together and place them in the pan, cover and leave in the incubator until it has doubled in size.
4)	Bake at 180oC for 35 to 45 minutes or until golden brown.
5)	Cool before slicing. Delicious served with Golden Churn pure Creamery butter.


Baked Macaroni Ingredients (make 8 servings)
200g macaroni (any shape and cooked) 250g prawns (shells removed) 125g Golden Churn butter 4 beaten eggs 1 cup milk 1/2 cup biscuit crumbs 1 cup mixed vegetables	1 large onion (sliced thinly) 1/2 tsp pepper powder 1/2 tsp nutmeg powder 1/2 tsp cummin seed powder 1 tsp salt some parsley/celery

Method

1)	Heat butter and fry onion, spices and prawns, remove from heat. Add in mixed vegetables and biscuit crumbs.
2)	Mix in macaroni and add in beaten eggs and milk.
3)	Put in a small cake tray and bake for 15 minutes at 200oC. Serve while warm.


Honey Lemon Chicken Wings Ingredients (make 4 servings)
1.5kg chicken wings 6 tbsp honey 1 tbsp Golden Churn Butter 1 tbsp curry powder 1 tsp salt	3 slices galangal 3 pcs candlenuts 1 inch turmeric root 10 dried chillies 5 shallots

Method

Pound galangal, candlenuts, turmeric root, dried chillies and shallots together till fine. Combine the pounded ingredients with salt and curry powder. Rub ingredients over chicken wings and marinate for 20 minutes. Brush chicken wings with honey and smear with butter. Grill for 30 minutes at 200oC. Serve with fresh vegetables and lemon slices.


T-Bone Steak Ingredients
For Meat 1 piece(200g) bone-in T-bone steak 1/4 tsps mustard cream 1/4 tsps salt 2 tsp freshly ground black pepper Some olive oil Some Golden Churn butter For stir-fried vegetable 30 g Golden Churn butter 50 g red onion course chopped 50 g each carrot and radish 1/8 tsps salt 1/4 tsps ground pepper Some parsley chopped	For onion source 30 g Golden Churn butter 50 g onion ring 1/2 cups instant brown sauce 1/4 cups whip cream 1 tbsp brandy

Method

For Meat preparation:
1)	Brush steak with mustard cream and sprinkle season generously with salt and pepper. End with olive oil; set aside.
2)	Heat butter in a skillet when it begins to melt, then add steak and gill until browned. Transfer to a plate; set aside.

For onion source:
1)	Add butter to skillet and stir-fry onion ring until smell.
2)	Stir in remaining brown sauce and whip cream. End with brandy and stir then remove from heat; set aside.

For stir-fried vegetable:
1)	Stir-fry butter and red onion then stir in remaining carrot and radish then cook seasoning with salt, pepper and parsley. Remove from heat; set aside.
2)	Prepare to delicious serve : Place steak in serving plate with onion sauce. Serve with corn gilled, pea blanched and stir-fried vegetable.


Grilled Honey Stuffed Chicken Ingredients (make 8 Servings)
1 whole chicken 6 tbsp honey 5 tbsp soya sauce 2 tbsp Golden Churn butter (melted) 1/2 tsp nutmeg powder 1/2 tsp pepper powder 1/2 tsp salt Few lemon sliced Few tomatoes	Filling: 200g yellow glutinous rice 4 black mushrooms (sliced) 2 red chillies (sliced) pepper and salt to taste

Method

1)	Mix melted butter, soya sauce and spices together. Mix mushrooms and chilies with glutinous rice.
2)	Rub inside of chicken with some butter mixture. Stuff chicken with glutinous rice filling and sew it close. Brush the whole chicken with butter mixture and honey.
3)	Grill for approximately 25 to 30 minutes. Occasionally brush chicken with honey and butter mixture to prevent it from drying up.
4)	Serve chicken in small pieces with glutinous rice filling, fresh vegetables, lemon slices and tomatoes.


Pineapple Rice Ingredients (make 6 servings)
1 medium-sized pineapple 2 cups cooked rice 250g prawns crab meat 150g pineapple (chopped) 100 ml Golden Churn Butter (melted) 1 tbsp fish sauce 1 tsp tumeric powder	1/2 tsp black pepper 10 small chillies (pounded) 6 shallots (pounded) 4 cloves of garlic (pounded) some fried shallot some coriander leaves 25ml water

Method

1)	Cut pineapple into halves and scoop the insides out.
2)	Pour melted butter into pan and fry pounded ingredients. Add in prawns, crab meat, rice and rest of ingredients, fry till cooked.
3)	Scoop the fried rice into one pineapple half and garnish with coriander leaves and cover with the other half of pineapple. Bake at 200oC for 10 minutes, serve.


Coffee Cinnamon Cookies Ingredients
380 g all purpose flour 1 tsp baking powder 1 tsp salt 1 tsp vanilla extract 2 tsp cinnamon 50 g finely ground roasted almond	250g Golden Churn butter 150g icing sugar 1 egg 1 tbsp instant coffee power 1 tbsp coffee essence liquid

Method

1)	Sift the flour, dry ingredients and mix with finely ground roasted　almond using rubber spatula until combine; set aside.
2)	Beat the butter with icing sugar in the mixer using a flat beater on　medium speed for 6 minutes. Add egg, instant coffee power dissolve　with coffee essence liquid and flour mixed, beat until combine.
3)	Turn the dough on star tube in bag decorating and press it off onto the　baking sheet.
4)	Bake at 200oC for 5 to7 minutes, leave to cool and then transfer　the cookies to bake at 170oC for 10 to15 minutes or until crispy.


Passion Fruit Cake Ingredients
1 baking sheet sponge cake (11x15x1 inch) 2 ring tin (2 inch) aluminum foil for placing cake 1 tbsp gelatin power 40ml hot water 100 g passion fruit puree	100 g granulated sugar 3 egg yolk 1/4 tsp salt 1/2 food color (yellow) 50 g Golden Churn butter 150 g cream cheese

For the agar glazing 100ml passion fruit juice 50ml water 1/2 tsp gelatin powder 50 g granulated sugar Directions : Put all together ingredients and heat until boil, remove from heat and keep warm ; set aside.

Method

1)	Dissolve gelatin powder with hot water, stir until smooth; set aside.
2)	Put together passion fruit puree, sugar, eggs yolk, salt, food color and butter in bowl and gradually stir in the boiling water until it is cooked and thicken. Remove from heat and add the dissolved gelatin, mix until combine; set aside.
3)	Beat the cream cheese in the mixer using a flat beater on medium speed for 5 minutes. Add hot passion fruit mixed, beat until combine.
4)	Press sponge cake with ring tin and then turn it into the other ring tin and put cream cheese mixed. Take in refrigerator until it is formed.
5)	Glaze with agar mix and again take in refrigerator until it is formed. Remove the cake from the ring tin and decorate as desire.


Apple Pie
Ingredients 240 g cake flour 120 g bread flour 100 g icing sugar 1/4 tsp salt 150 g Golden Churn butter 2 eggs 9 inch greased pie pan	For pie filling 300 g green apple slice 50 g apricot jam 50 g brown sugar 1 tbsp lemon juice 70 g dark and gold raisin 1/4 tsps ground cinnamon 15 g corn starch 20 g Golden Churn butter 1 tbsp rum

Directions : large bowl, mix all ingredients together except rum. Heat and remaining stir until it cooked and thicken. Put off the oven, end with rum and stir ; set aside.

Method

1)	Sift together the cake flour, bread flour, icing sugar and salt ; set aside.
2)	Beat the butter with flour mixed in the mixer using a flat beater on low speed until flour is sandy bead like. Add egg and eventually mix, leave the dough for 15 minutes.
3)	Flatten the dough on plastic disk and put the circle in a 9 inch plate, trimming any extra dough from the edges with a sharp knife. Bake at 200oC until crust is almost browned.
4)	Put the filling in a prepared pie. Brush the glaze with egg white beaten on the pie edges, then cover with top crust and seal the edges. Brush the glaze with egg beaten on the top. Use fork to pinch the top and the pie edges.
5)	Bake at 200oC for 20 minutes or until crust is browned. Remove form heat and leave to cool.
6)	Brush the glaze with jam on the pie edges. Decorate the top with walnut to delicious served.


Strawberry Sandwich Cake Ingredients
3 large eggs 2.8g Golden Churn Butter 2.8g self-raising flour 2.2g castor sugar tsp baking powder 1 tsp vanilla essence	Topping: 125g icing sugar 100g Golden Churn Butter Some Strawberry jam Some fresh strawberries

Method

Sift self-raising flour and baking powder together. Grease and line base of two 20cm sandwich pans. Beat butter and sugar until white and fluffy. Add in eggs, one at a time and beat well. Lightly fold in flours, pour into pans and smooth out. Bake for 15-20minutes. When baked, place cake on wire rack to cool. Beat icing sugar and butter till stiff, spread strawberry jam evenly on one cake and sandwich cakes together. Cover top of cake with another thick layer of strawberry jam. Pipe out icing to decorate edges of cake and top it with fresh strawberries.


First Prize dishes: Golden scallops in Si Chun spicy sauce Ingredients
6-8pcs Scallops 2 tbsp Golden Churn Pure Creamery Butter Some Si Chun pepper Some Si Chun dried chili Some Pepper Some Salt

Method:

1)	Fry Si Chun Pepper, Si Chun dried chili with Golden Churn Butter (tastes a lot richer than margarine)
2)	Stew the scallops in Si Chun spicy sauce
3)	Serve scallops with some Si Chun spicy sauce or in the bowl of Si Chun spicy sauce.


Second Prize Dishes:Chili Butter Cheese Cake Ingredients
Crunchy chocolate base 80g Dark chocolate 80g 30g Crunchy flakes 30g 20g Golden Churn Pure Creamery Butter 10g Praline paste

Chili cheese filling 120g Cream cheese 60g Sugar 10ml Rum 10ml Lemon 100g Cream	80g Mascarpone 20g Chili powder 9g Gelatin 30g Water

Method:

Crunchy chocolate base
1)	All praline paste into melted chocolate
2)	Stir to mix well
3)	Pour into crunchy flakes
4)	Stir to mix
5)	Sour into mould
6)	Spread to flat layer. place in fast chiller for 10 minutes

Chili cheese filling
1)	Add sugar to cream cheese, beat to smooth
2)	Add chili powder, beat to smooth
3)	Add beaten cream, lemon juice and mascarpone, stir to mix well
4)	Add gelatin water and rum, stir to mix well
5)	Pour into mould with brushed melt chocolate. Place in fast chiller for 30 minutes
6)	Place on crunchy chocolate base. Heat by fire gun to remove the mould. Pour melted chocolate on top