- gurasa gari - 4 3/4 Kofuna
- gishiri - 1 1/2 teaspoons
- sugar - 3 abubuwa. spoons
- mai yisti mai yisti - 2 teaspoons
- kwai - 1 yanki
- man shanu marar yalwa ko margarine - 3 st. spoons
- ruwa - 1 1/2 kofuna (3/4 kofin zafi, 3/4 kofin dumi)
- Gura - 1 yanki (da 1 teaspoon na ruwa (domin lubrication, idan ake so))
- sesame tsaba - 1 Don dandana (na zaɓi)
1. Yanke man fetur zuwa guda. Mix gari, gishiri, sukari da yisti a cikin babban kwano. 2. A cikin wani kwano, hada da 3/4 kofuna na ruwan zafi tare da guda man shanu da kuma haɗuwa har sai da narkar da gaba daya. 3. A cikin karamin kwano, ka zaku da ƙwarƙashin ƙwayar, ƙara da shi a cikin cakuda mai kuma ta doke cakuda kaɗan. Ƙara 3/4 kofin ruwan dumi. 4. Ƙara cakuda mai a cikin gari da kuma haɗuwa. 5. Sanya kullu a kan wani wuri mai tsabta da kuma knead na kimanin minti 10 har sai yana da santsi da na roba. Idan kuka yi amfani da ƙugiya mai ƙullu, kunsa shi a matsakaicin gudun na kimanin minti 10. Idan kullu ya yi tsayi, ƙara karin gari, 1-2 tablespoons a lokaci ɗaya. Idan kullu ya bushe, ƙara ƙarin ruwa. Sanya kullu a cikin tanda mai laushi mai haske, rufe da bar shi sau biyu a cikin sa'o'i 2. 6. Bayan gurasar ya tashi, raba shi a cikin gurasa 2 ko 18, da dai sauransu. Rufe da tawul mai tsabta mai tsabta kuma ya ba da izinin tashi tsawon sa'a har sai kullu ya ƙara da sau 2. Lubricate yaro a guje tare da ruwa da kuma ado kamar yadda ake so. 7. Idan kun yi gurasa, kuyi da tanda zuwa 175 digiri. Gasa burodi don minti 35-45. Bada sanyi kafin yin yankan. Idan kuna yin buns ko tsiran alade a cikin kullu, zafin zafi zuwa digiri 200. Gasa ga minti 15-18. Bada damar kwantar da hankali kafin yin hidima.
Ayyuka: 6-8