- Fresh yisti - 50 Grams
- Water - 250 Milliliters
- Butter - 400 Grams (Man ya zama a cikin dakin da zazzabi, 250 grams don kullu, 50 grams domin ciko, 100 grams domin lubricating shirye-made pastries.)
- Sugar - 350 milliliters (100 ml ga kullu, 50 ml don cika, 200 ml don sprinkling da ƙãre fasara)
- Gurasa - 2 guda
- Gurasa - 775 Grams
- Bakery foda - 2 teaspoons
- Salt - 1 teaspoon
- Marzipan - 50 Grams
- Bilberry jam - 50 milliliters
Rashin ruwa zuwa zafin jiki na 37 C. Yisti an nutse a cikin kwano, zuba ruwa mai dumi, har sai sun rushe. A cikin tasa daban, hada sukari da man fetur. Ɗauki babban kwano, a cikin shi, ta doke cikin qwai, ƙara man shanu da sukari, sannu-sannu ƙara gari, yin burodi da kuma gishiri. Mix da kyau kuma ka durkushe kullu tare da hannayenka na kimanin minti 10 ko amfani da kayan sarrafa abinci kuma ka durƙusa kullu don mintina 5. Bayan haka, bari gwajin ya tsaya kimanin minti 40. Don cika, marzipan, sugar da man shanu ya kamata a hade. Raba kullu cikin guda biyu. Yi nisa a kan rectangles kimanin kimanin 40x60 cm Half na rectangle, shimfiɗa rabin rabin marzipan cakuda tare da tsawon. Top tare da matsawa blackberry. Ninka kullu a rabi domin kullu ba tare da cika ya rufe gefe tare da cikawa ba. Tare da gajeren gefe, yanke da kullu cikin tube 2 - 3 cm fadi. Kowane rabuwa ya kamata a yanke ta wannan hanya: fara daga gefen kyauta kuma ya bar kimanin centimita daya zuwa matsayi na nadawa, yanke da kullu a tsakiyar. Ninka kowanne daga cikin tube a irin hanyar da ke fitowa. Haɗa iyakar kowane karkace, nau'i da'ira. Yanke da tanda zuwa 200 C kuma gasa da wuri don kimanin minti 8 zuwa 10. Gishiri mai tsinƙasa gida cuku kuma yayyafa da sukari.
Ayyuka: 4 - 6