- Puff yisti kullu - 900 Grams
- Gwangwani a cikin man fetur, gwangwani - 2 Pieces
- Bow - 1 yanki
- Pic - 3 Art. spoons
- Salt, barkono baƙar fata - Don dandana
1. Rissi don faɗakarwa da kuma kurkura. Zuba shinkafa da ruwa kuma dafa don 5-6 minti. Kashe kwanon rufi kuma bar shinkafa a cikin ruwa don 'yan mintoci kaɗan don ya zana. Abincin gwangwani ya buɗe kuma ya shimfiɗa kifi a gaban gruel. Ana iya zuba ruwa, amma idan kifi ya bushe, ƙara man shanu ga kifin. Tafasa da qwai, goge su da kuma finely sara. Albasa finely yankakken. Koma wata takarda na kullu da kuma ajiye shi a kan takardar burodi. Domin kada ku ƙona cake, yafi kyau a rufe takarda da takardar takarda. Saka cika a kan kullu da yadudduka. Na farko sa shinkafa, to, qwai da albasa. Yi kwanan kifi na ƙarshe. 2. Yi fitar da nau'i na biyu na kullu da kuma rufe cika. A gefuna da kullu don kare, saboda kada a bude. Lubricate surface of cake tare da kwai kuma soki da cokali mai yatsa. 3. Yi la'akari da tanda zuwa digiri 200. Sanya tayar da burodi tare da cake a cikin tanda kuma gasa tsawon minti 25. Lokacin da gurasar ta yi blushes, za a iya cire kullun da aka shirya daga tanda.
Ayyuka: 8