- Butter ko margarine - 180 Grams
- Kirim mai tsami - 10 st. spoons
- Gurasa - 350 Grams
- Foda Ciki - 2 Teaspoon
- Salt - 1 teaspoon
- Kayan gwangwani (ruwan hoda ko saury), kwalba - 3 Kwai (shaƙewa)
- Ganye - To dandana (cika)
- Qwai - 3 guda (pouring)
- Kirim mai tsami - 200 Grams (cika)
- Tura - 2 Art. spoons (cika)
1. Da farko, shirya kullu. Saboda ya kamata ya zauna kadan. Mix kirim mai tsami tare da man shanu da kara gishiri. Cire da gari mai siffa tare da yin burodin foda kuma ƙara a cikin ruwa. Yayin da muke knead da kullu daga waɗannan nau'ikan, zazzabi ba zai fita ba sosai. Rufe shi tare da adiko na goge baki. 2. Yayin da kullu yana kwance, shirya cika. Wanke ganye da bushe. Yanke shi sosai. Gwangwani tare da gwangwani gwangwani kuma magudana ruwan 'ya'yan itace. Kifi ya kamata a rushe shi kuma a gauraye shi da yankakken ganye. 3. Yanzu kana buƙatar shirya cika. A cikin qwai ƙara kadan gishiri da bulala su. A cikin qwai ƙara kirim mai tsami, Mix. Muna zubar da gari a cikin zub da kuma haɗuwa da kyau, saboda haka babu lumps a cikin zubar da mu. 4. Lubricate da yin burodi da man fetur. Gudu da kullu da sanya shi a cikin wani m. Kana buƙatar tada kullu a bit don samun skirts. Saka cika a kan kullu kuma gyara shi a kan fuskar. Top zuba da cika da kuma sanya a cikin tanda da zafin jiki na 180 digiri. An yi burodin cake na kimanin minti 45.
Ayyuka: 8-10