- gari - 2 kofin
- soda - 1/2 teaspoonfuls
- gishiri - 1/2 teaspoonfuls
- Ghee - 3/4 Kofuna
- Brown sugar - 1 gilashi
- fararen sugar - 1/2 kofin
- Lalafin vanilla - 1 st. a spoonful
- kwai - 1 yanki
- kwai gwaiduwa - 1 yanki
- Cakulan Cakulan - 2 Kofuna
1. Yi amfani da tanda zuwa 160 digiri. Lubricate tanda mai yin burodi tare da man fetur ko alkama tare da takarda takarda. Ciki tare da babban kwano na gari, soda da gishiri. Ajiye. A cikin kwano mai kwakwalwa, tofa tare da man shanu mai narkewa, sukari da sukari har sai da santsi. Ƙara ƙaramin vanilla, kwai da kwai gwaiduwa kuma ta doke sake. Haɗa tare da gurasar gari har sai da santsi. Add cakulan kwakwalwan kwamfuta da kuma kirkira ta hanyar amfani da cokali na katako. 2. Sanya kullu a kan takarda mai shirya burodi, ta amfani da babban bisiki 1/4 kofin kullu ko 1 teaspoon ga karamin kuki. Kukis ya kamata a kasance a kusa da misalin 7 cm 3. Gasa manyan kukis daga 15 zuwa 17 minutes, ƙananan kukis na ƙananan - daga minti 10 zuwa 12. Kafin cire kukis daga cikin tanda, bincika shirye-shirye, tun lokacin da ake yin burodi a cikin tanda daban-daban na iya bambanta. Kuki ya kamata a gishiri gashi a kusa da gefuna. Cool kukis a kan ragar burodi na 'yan mintuna kaɗan, sa'an nan kuma saka shi a kan takarda kuma yale shi ya kwantar da hankali.
Ayyuka: 8-10