- Water - 70 Milliliters
- Butter - 50 Grams
- Salt - 1 teaspoon
- Gida - 120 Grams
- Gura - 3 sassa
- Kwayoyi - 50 Grams
- Chocolate - 60 Grams (glaze)
- Butter - 30 Grams (glaze)
- Cognac - 1 Teaspoon (glaze)
- Sugar - 50 grams (glaze)
1. Don shirya brewed kullu, zuba ruwa a cikin yi jita-jita. Saka man fetur, gishiri da tafasa. Ƙara gari kuma cire daga zafi. Jira har sai an samo asali ma'auni. 2. Yanzu bari mu dauki kwayoyi. Yana da kyawawa don saki su daga fata. Skins suna da zafi. Cika kwayoyi na 'yan mintuna kaɗan tare da ruwan zãfi. Sa'an nan kuma, ƙeta fata da wuka, kuma za'a cire shi. Kwayoyi bushe da sara. 3. Dalili na gwaji dan kadan ya sanyaya. Fitar da shi a cikin kwai ɗaya kuma ka haɗu da kyau. Sa'an nan ku zuba kwayoyi a cikin kullu kuma ku sake komawa. 4. A kan takardar burodi, sanya takarda da kuma sanya kwakwalwan kullu tare da jakar kayan ado ko kayan cakali. 5. A zafin jiki na ajiyar kukis na 180 digiri na minti 20-25. Tun da kuki ya bushe, rage zafi a cikin tanda zuwa digiri 70 kuma rike da kuki a ciki na tsawon minti 30. 6. A cikin wanka mai ruwa, narke da cakulan, man shanu, hagu da sukari. Yi hanta da hanta tare da toothpick kuma tsoma shi a cikin glaze. An shirya kuki. Tsaya kukis a firiji.
Ayyuka: 6-8