- gari - 1 3/4 Glass
- yin burodi foda - 2 teaspoons
- kirfa - 3/4 Teaspoons
- gishiri - teaspoons 1/8
- na man shanu - 115 Grams
- sugar - 1/2 kofin
- Brown sugar - 1/2 kofin
- kwai - 1 yanki
- cire vanilla - 1 teaspoon
- lemun tsami bawo - 1 teaspoon
- ruwan zafi - 1/4 Gilashi
- kwai farin foda - 4 teaspoons
- ruwan 'ya'yan lemun tsami - 1 teaspoon
- na sukari - 15,5 Kofuna
1. A cikin kwano mai tsaka-tsaka, ka haɗu tare da gari, yin burodi foda, kirfa da gishiri. A cikin babban kwano, ta doke man shanu, sukari da sukari tare da mahadi a matsakaicin matsakaicin har sai ruwan ya zama haske da iska. Koma cikin kwai, vanilla da zest. Ƙara ƙara yawan gari ta gari ta hanyar sauya mahaɗin magungunan zuwa ƙananan gudu har sai an haɗe shi. Raba kullu a cikin rabin kuma mirgine fitar da dafaren wuri; da kullu da kuma sanya shi cikin firiji har sai ya rage (game da awa daya). 2. Yi la'akari da tanda zuwa 160 ° C (325 ° F). Yi kwasfa biyu da tarin gurasa tare da takarda shayarwa. 3. Yi waƙa da wuri a tsakanin zane na takarda takalma zuwa murhun 0.3 cm. Yin amfani da kayan aiki na musamman, danna nau'in kuki mai siffar a kan takarda mai dafaɗɗa kuma yada shi a kan zanen gasa. Cool don daskare (kimanin minti 15). 4. Ka kasance a cikin tanda har sai launin ruwan daga gefuna (minti 12 zuwa 15). Saka a kan gwangwani kuma bada izinin kwantar da hankali gaba daya. 5. A halin yanzu, tayar da ruwa da furotin mai bushe a ƙananan gudu har sai ruwan ya shafe shi, (kimanin minti 2). Zuba ruwan 'ya'yan lemun tsami kuma a hankali ƙara ƙanshin sukari har sai cakuda yayi girma, amma ba bushe ba. Ƙara launin abinci kamar yadda ake so kuma whisk don karin minti daya. Yi ado kuki da kyama.
Ayyuka: 18