- Egg Yolk - 1 Kayan
- Yisti - 25 Grams
- Albasa - 3 Kwai
- Alkama na gari - 1 Kilogram
- Champignons - 800 Grams
- Salt - 2 Teaspoons
- Man kayan lambu - 150 milliliters
- Water - 500 Milliliters
1. An dafa kullu da ba tare da wani tarkace ba. A cikin kwano, launi yisti (kawai sabo ne), ƙara ruwan dumi da man kayan lambu, haɗa da kyau. Ƙara ƙarancin gari maras kyau, knead da kullu. Sanya kullu har sai ta tsaya a tsaye a hannunka. Tare da tawul ko tawul, ya rufe kullu, kuma na minti 40 mun saita don zuwa wurin dumi. 2. Yayinda kullu ya dace, shirya koshin: muna tsabtace mu da yanke namomin kaza (kananan ƙananan). Guda albasa. A namomin kaza zai wuce kamar namomin kaza da gandun daji namomin kaza. 3. Sanya albasa albasa, ƙara namomin kaza da stew na mintina 15 tare da rufe murfin. Sai a sanyatar da namomin kaza. 4. Lokacin da kullu ya matso, raba shi zuwa kashi biyu (yana da muhimmanci cewa kashi daya sau biyu). A kan girman takardar burodi, mirgine mafi yawan kullu a cikin cake. Lubricate da kwanon rufi da kayan lambu mai, da kuma shimfiɗa cake a kai. A hankali danna cake zuwa tarkon. 5. Cooled namomin kaza yada a kan cake, a ko'ina rarraba a kan cake (game da 1 centimeter bar a gefuna). 6. Mun damu wani nau'in cake, ya rufe cika, kuma mun keta gefuna. Gwai gwaiduwa maiko. Game da sa'a ɗaya, a kan karamin wuta mai gasa a keɓaɓɓen, sau da yawa juya. Sa'an nan kuma dauke shi daga cikin tanda kuma bari shi sanyi.
Ayyuka: 8