Baking delight

Baking is an art of correct measurements, proper mixing and knowledge of baking tools. With little concentration, you can master the art of baking and win the heart of your family and friends on Eid day. On this Eid surprise your visitors and family members with following exotic and mouth-watering baking delights.
Honey Buns
Ingredients:
3 1/2 cups plain flour
I cup milk
2 tbsp powder milk
1/2 cup water
1 egg
3 tbsp oil
4 tbsp melted butter
1 1/2 tsp instant yeast
1/2 tsp salt
1 egg for egg wash
For syrup:
2 cups sugar
1 1/2 cup water
2 tbsp honey
A pinch of saffron
Boil the sugar, water and saffron together for a few minute remove from the heat and add the honey. Mix and set aside to cool completely.
Preparation:
-- Combine the flour, milk powder, sugar, yeast and salt.
-- Add the oil and butter and the egg, and mix.
-- Now add milk and knead also add water little by little if required.
-- Make soft and smooth dough by kneading for 8 to 10 minutes.
-- Take small amount of oil into your finger and apply all over the dough.
-- Now cover it and place it in warm place for 1/2 hour to rise properly.
-- After it doubles in its original size punch it again
-- Now divide the dough into about 40 small balls
-- Fill the center of each ball with strawberry jelly or piece of cheese
-- Cover the edges completely
-- Grease your pan/pans with butter. Place the balls of dough in a 'honeycomb' pattern.
-- Cover the pans and set aside for a second rise, about half an hour.
-- Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.
-- Remove from the oven and pour your syrup all over the hot bread.
Creamy Eid Cake
Ingredients:
250 g plain flour
1 tin condensed milk
3 eggs
150g soft butter
75g brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup of mixed dried fruits (almonds, pistachio) (optional)
100 g raisins
---- Packet of whip cream
---- Slices of pineapple
Preparation:
Beat all the ingredients, except the dried fruits and raisins, for 5 minutes or until they change colour. (Use a wooden spoon if an electrical mixer is not available.)
Add the dried fruits and raisins and mix for 1 minute. Pour the mixture into a greased 25cm round baking tin and bake in a preheated oven at 170 °C for 35 minutes or until a skewer inserted in the middle comes out clean. Cover the top and sides with whip cream, and decorate with the slices of pineapple on top.
Almonds Basbousa (Arabic)
Ingredients:
1 cup butter or 200 g melted
1 tin condensed milk
11/2 teaspoons baking powder
2 cups or 320 g semolina
1 cup or 100 g. ground almonds
1 cup or 250 ml water
For the syrup:
2 or 400 g cups sugar
11/2 cups or 375 ml water
1 tbsp lemon juice
1 tbsp rose water
2 table spoons ground almonds
To prepare the syrup add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice, rose water and ground almond.
Preparation:
Combine butter, condensed milk, and baking powder and stir well. Add semolina, ground almond and water and stir until well combined. Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190 °C preheated oven for 35 minutes or until top is golden. Remove from oven and pour all over the cooled syrup. Place in fridge to cool completely, cut into diamond shape and serve.
Basic Chocolate Cup Cake
Ingredients:
175g plain flour
150g castor sugar
150g melted butter
3 eggs
2 tbsp cocoa powder
1 tbsp vanilla extract
One cup milk
Preparation:
Pre-heat the oven to 350F (180C).
Line a 12-cup cake pan, with cup cake papers.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.
In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla with mixer on low speed.
Add flour mixture Divide the mixture evenly between the cake cases. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.