- na yashi-gilashi 10
- cream - 1.5 lita (low-mai)
- masarar masara mai haske - 5 tabarau
- cire daga vanilla - 2 teaspoons
- kwayoyi - gilashin 1 (shredded)
1. Sanya takardar burodi na 13x9x2-inch tare da takarda mai kayan shafa mai haske. Don barin. 2. Mix sugar da kuma kofuna waɗanda 2 (0.5 lita) na cream a cikin babban saucepan kuma dafa a kan matsakaici-zafi kadan. Dama har sai sukari ya narke, ya rufe shi dan lokaci kaɗan, don haka dukkanin lu'ulu'u na sukari sun narke, har ma akan ganuwar kwanon rufi. Ku zo zuwa tafasa. motsawa kullum. 3. Ƙara shuɗin masara da kuma ci gaba da wuta har sai gel mai taushi (240 ° F / 115 ° C), ko har sai karamin adadin, a jefa shi cikin ruwan sanyi, ya zama ball wanda zai gudana da zarar an fitar da ita daga ruwa. 4. Add 2 ƙarin kofuna na cream; ci gaba da dafa kuma ya motsa har sai cakuda ya sake komawa gel din. Ƙara sauran kofuna biyu na cream; ci gaba da dafa kuma ya motsa har sai cakuda ya sake komawa gel din. (Yin kowane mataki yana ɗaukar kimanin minti 20-25, amma duk abin zai iya ƙonewa, don haka kada ku daina motsawa). 5. Cire daga zafi, ƙara vanilla da kwayoyi. Zuba a cikin takardar shirya burodi. Cool gaba daya. Rufe kwanon rufi; cire fatar din din kuma a yanka a cikin kashi kimanin 2.5 cm cikin girman. 6. Juye kowannensu a cikin takarda ko takarda a cikin littafin cellophane. Ajiye a cikin akwati da aka rufe a dakin da zafin jiki.
Ayyuka: 100