- man shanu marar dadi - 1 kofin
- sugar - 1 1/2 kofuna (da 1 tablespoon)
- gari - 3/4 Kofuna
- masara - 2 Art. spoons
- gishiri - teaspoons 1/4
- babban qwai - 4 guda
- m cakulan - 180 grams (da 120 grams a cikin cream)
- kirim mai tsami - 2/3 Kofuna (cream)
1. Yi amfani da tanda zuwa 175 digiri. Yi amfani da siffofi tare da raka'a 48 ko siffar mini-muffin tare da ƙungiyoyi 24 da takarda takarda. Maimakon yin amfani da takarda takarda, zaka iya yin man fetur tare da man fetur ka kuma yayyafa shi da gari, girgiza abin da ya wuce. 2. Yi kullu. Sara da cakulan kuma sanya shi a babban kwano. Narke man shanu a cikin karamin saucepan a kan matsakaici zafi. Zuba man a kan cakulan kuma ta doke har sai da santsi. A cikin wani kwano, yalwata sugar, gari, sitaci da gishiri. Ƙara nauyin gari a cikin cakulan cakulan cikin 3, zakuɗa bayan kowane bugu. Ƙara qwai 2 da bulala, to, ku ƙara qwai 2 da bulala. Kada ku motsa kullu don dogon lokaci. 3. Zub da kullu a cikin wani nau'i mai nauyin nauyin kuɗi kuma ku cika nau'ikan ƙwayoyin ta kashi uku. 4. Gasa har sai da fara farawa a saman, daga 12 zuwa 15 minutes. Cool na mintina 10 a cikin wata mold, to cire daga mold din kuma kwantar da hankali gaba daya. Don yin cream, sanya yankakken yankakken yankakken a cikin karamin tasa. Ku zo da kirim mai kusan tafasa a cikin karamin saucepan. Zuba da cream a kan cakulan kuma bari tsaya ga 1-2 minti. Dama tare da roba spatula har sai da cakulan melts. 5. Tabbatar cewa gurasar suna da kyau sosai. Riƙe da wuri ta gefen gefuna, a hankali ka tsoma su a cikin kirim, tare da barin abin da ya wuce ya rage. Sanya dafa a kan kawun kuma bari tsaya a wuri mai sanyi don 1 hour. Kada ku sanya wuri a cikin firiji, in ba haka ba sashin jiki zai zama a farfajiya. Hanyar da za ta kauce wa guguwar ita ce a ajiye wuri a cikin akwati da aka rufe kafin a saka su cikin firiji. Kafin yin hidima, bada izinin wuri don wanke dakin zafin jiki. Ku bauta wa gurasa nan da nan bayan yin burodi ko adana su a cikin kwandon iska a firiji don har zuwa kwanaki 5.
Ayyuka: 12