- Qwai - 3 guda (duk wadannan sinadaran ne don biski :)
- Gurasa - 75 Grams
- Cocoa foda - 15 Grams
- Sugar - 90 Grams
- Oil - 120 Grams (Duk wadannan sinadaran ne don cream)
- Sugar - 90 Grams
- Milk - 90 Grams
- Starch - 13 Grams
- Cocoa foda - 5 Grams
- Cognac - 1 teaspoon
Don shirya cream, dole ne ka farko shirya madara syrup. Don yin wannan, haɗa sukari da 3/4 kopin madara, kawo zuwa tafasa, sa'an nan kuma ƙara sitaci kuma dafa har sai syrup thickens. Sa'an nan kuma sanyi zuwa dakin zafin jiki. Yayin da syrup ne sanyaya ƙasa, muna shirya wani roulette biscuit. Gyara gari tare da koko foda. Daban da yawa ya doke qwai da sukari. Add gari da koko zuwa qwai. Mix da kyau. A takarda don yin burodi (25 zuwa 35 cm) ya shafa biskiran sakamakon da aika shi a gasa a cikin tanda na mintina 15 a 190 digiri. Sa'an nan kuma ya kamata a shayar da biskit zuwa ɗakin da zafin jiki, don haka a lokacin kyautarka ya kamata ka doke man shanu da ƙyamar da ƙawa kuma ci gaba da doke, a hankali ƙara madara-sitaci syrup. A ƙarshe, ya kamata ka ƙara koko da katako. Duk bulala. An sanya gishiri mai sanyaya a kan takarda don yin burodi a gefe kuma cire takarda wanda aka gasa biskit. A kan Layer na biskit sa wani Layer na cream. Har ila yau, zagi. Rubuta jerin Czech.
Ayyuka: 6-7