- Gurasa mai yisti - 12-15 Grams
- ruwan zãfi - gilashin 1
- madara - 1 gilashin (tafasa)
- sugar - 2 abubuwa. spoons
- man kayan lambu - 2 Art. spoons
- kwai - 1 yanki
- gishiri - 1 teaspoon
- gari - 5,5-6,5 Kofuna
- Tashin sukari - 1 Art. cokali
- ruwa - 0.25 teaspoons (glaze)
- launin abinci - 1 Juye (ja)
1. A cikin babban kwano, kwashe yisti a cikin ruwan zafi tare da sukari. Ƙara madara, man shanu, kwai, gishiri da kofuna na 4 na gari. Beat tare da mahadi don akalla minti 3 har sai kullu ya zama kama. 2. Haɗa ƙaramin gari na gari na 1.5-2 na gari. A kullu bai kamata sosai m da m isa. 3. Mix da kullu a kan tebur don akalla minti 5-8, har sai ya zama na roba. Saka a cikin tanda greased, juya sau ɗaya, don haka saman ya zama kitsen. Bari tsaya na 1 hour a cikin dumi. 4. Kashe batter, raba shi zuwa sassa 16. Daga kowane bangare, haɗakar da silhouette na kifi, rago ko kaza. Kada ku ji tsoro don ingantawa - bari kunnuwan halayen ba su da tsayi sosai, rago ba ya tsaya, amma ya zama ƙarya, kuma kaza ya haɗa da kajin kai tsaye zuwa jiki. Za ku zana cikakkun bayanai tare da gwaninta bayan yin burodi. 5. Sanya gurasar da aka kafa a kan tarkon greased. Gasa a zafin jiki na digiri 200 zuwa 20-25 har zuwa launin ruwan kasa. A hankali cire daga kwanon rufi da sanyi. 6. Wuta da ruwan sanyi daga cikin ruwa, foda da fenti. Yi amfani da goga don yin amfani da gashin-baki, idanu, hanci, launi baki, alamar reshe, da dai sauransu. Bada izini don daskare. Anyi!
Ayyuka: 8