Strawberry is a red and delicious fruit. we can eat it fresh or making some food with it. It is also used as a filling for pastries and cakes. strawberry is a healthy fruit, it rich in vitamin C, and also contains iron and other minerals. In this blog you most find a simple process to make strawberry cobbler.
Ingredients:
2 Cup refined flour
1½cup lukewarm milk
8/10 strawberry
4 tbsp sugar powder
½ cup sugar
6 tbsp ghee
5-6 parle g biscuits
Tutti frutti
1 tsp baking powder
Vanilla extract
Method- How to make strawberry cobbler/cake:
1 - Take strawberry pieces and sugar bowl. Mix it properly and keep aside for half an hour.
2 - Add butter ,sugar, baking powder and tutti frutti in refined flour. Mix it.
3 - Then add vanilla extract and milk step by step. Mix it properly and beat It for 2 minutes.
4 - Crush the parle g biscuits. Add it in batter, mix it properly and keep aside for 15 minutes.
5 - Preheat oven in 180 degree for 10 minutes.
6 - Take a baking tray & add a butter paper in it. Pour better in baking tray. Arrange strawberry pieces over it.
7 - Bake it for 20 minutes in 180 degree.
8 - After baking when it comes to room temperature cut it and serve.
Watch Video:
2 Cup refined flour
1½cup lukewarm milk
8/10 strawberry
4 tbsp sugar powder
½ cup sugar
6 tbsp ghee
5-6 parle g biscuits
Tutti frutti
1 tsp baking powder
Vanilla extract
Method- How to make strawberry cobbler/cake:
1 - Take strawberry pieces and sugar bowl. Mix it properly and keep aside for half an hour.
2 - Add butter ,sugar, baking powder and tutti frutti in refined flour. Mix it.
3 - Then add vanilla extract and milk step by step. Mix it properly and beat It for 2 minutes.
4 - Crush the parle g biscuits. Add it in batter, mix it properly and keep aside for 15 minutes.
5 - Preheat oven in 180 degree for 10 minutes.
6 - Take a baking tray & add a butter paper in it. Pour better in baking tray. Arrange strawberry pieces over it.
7 - Bake it for 20 minutes in 180 degree.
8 - After baking when it comes to room temperature cut it and serve.
Watch Video:
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