Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Easy Baking Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Wednesday, 8 June 2016

Easy Baking Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Easy Baking Recipes Biography

Source:- Google.com.pk

Peach melba pop pies

Ingredients

200g raspberries

410g can peach slices in fruit juice, drained and chopped

1 tbsp cornflour

1 tbsp honey

2 x 320g shortcrust pastry sheet

1 egg, beaten

150g icing sugar

freeze-dried raspberries or sprinkles, optional

Method

Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.

Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months.

Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.

Lemon drizzle slices

Ingredients

For the cake

70g softened unsalted butter

120g caster sugar

2 medium eggs

140g self-raising flour

1 tsp baking powder

finely grated zest 1 lemon

1 tbsp lemon curd

2 tbsp full-fat milk

For the drizzle topping

30g granulated sugar

juice 1 lemon

For the feather icing

250g icing sugar

3 tbsp water

splash of yellow food colouring

Method

Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.

Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.

Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.

Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

Easy Baking Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos