- Buckwheat zuma - 250 Grams
- Gida - 600 Grams
- Qwai - 1 yanki
- Yolk na qwai - 3 guda
- Baking foda - 1.5 teaspoons
- Sugar - 190 Grams
- Ruwa - Gilashin 1
- Lemon - 0.5 guda
- Spices - 2 Teaspoons
- Sunadarai na qwai - 2 Pieces (glaze)
- Gwargwadon sukari - 100 Grams (glaze)
- Abinci mai yalwa - 1 Don dandana (glaze)
1. Rufe ruwa da cika zuma. Sanya zuma har sai akwai ruwa mai kama. 2. Razotrem tare da sukari uku kwai yolks da kwai daya (ya kamata a sami wani haske mai haske). Ƙara a nan ruwan 'ya'yan itace da lemun tsami, yin burodi da kuma lemon zest. Har yanzu, whisk. Zuba a cikin ruwan zuma da kuma motsawa. Ƙara cokali a kan cokali, gari marar gari da kuma knead da m kullu. Rufe tasa tare da tawul kuma bar kwanan nan a 6-8 a dakin da zazzabi. 3. A kan jirgi, zuba dan gari kadan kuma yada kullu. Har yanzu muna knead. Mirgine kullu a cikin wani Layer kamar kimanin centimita daya. 4. Yanke gingerbread tare da mota kuma yada su a kan tanda mai dafa, a baya yafa masa gari. Mun aika a cikin tanda na kimanin minti 20, yawan zazzabi yana da digiri 180. 5. Shirya glaze. Liqueur gauraye da sukari, ƙara tasa cikin kumfa sunadarai. Mix duk tare. Muna yaduwa a kan gingerbread mai dumi. Mun sanya shi na 'yan mintuna kaɗan a cikin tanda. 6. Shirye-shiryen Gingerbread a shirye. Bon sha'awa!
Ayyuka: 10