Pies tare da namomin kaza da shinkafa
Kullu:
- 800 grams na gari;
- 50 grams na yisti sabo ne;
- 300 grams na margarine;
- 0,6 lita na madara;
- Gishiri da sukari dandana;
- 4 gwaiduwa;
- 40 grams na man shanu da man kayan lambu don yin burodi.
Ga cikawa:
- 200 grams na dried ko 400 grams na sabo ne namomin kaza;
- 2 kwararan fitila
- 4 tablespoons margarine
- 100 grams na dafa shinkafa
- Pepper da gishiri ku dandana
Da farko kuna buƙatar kullu kullu ta amfani da sinadaran da aka kwatanta a sama. Bayan haka, an rufe shi da adiko na goge baki, kuma an sanya shi a wuri mai dumi don manufar fermentation. Bayan da aka tayar da kullu, dole ne a ƙwanƙwasa, jira har sai ya tashi a karo na biyu, kuma a sake yin cuku.
A yanayin amfani da busassun namomin kaza, dole ne a wanke su sosai, sannan a zuba su da ruwa, a bar shi ya bushe na kimanin sa'o'i daya da rabi zuwa biyu. Bayan haka, ana tafasa su a wuce ta cikin injin nama. A lokaci guda kuma, ana ba da albasarta, a wanke, a yanka ta sosai, sannan a soya ta kadan. Sa'an nan kuma ana ƙara man kayan lambu a cikin kwanon rufi, kuma ana soyayyen duka ga minti 3-5. Ana sanyaya namomin kaza tare da albasa, sauran kayan da aka saka a ciki, an haɗa su duka.
Bayan haka, an yanke kullu a cikin guda, wanda daga baya aka yi birgima a cikin da wuri na bakin ciki. Kimanin cokali biyu na sakamakon cikawa an shimfiɗa su a tsakiyar irin wannan cake. Gefen cake ɗin suna pinched, kuma tsakiyar ya kasance a buɗe. Bayan haka, an shimfiɗa kek ɗin da aka samu a kan takardar burodi, a baya greased tare da man kayan lambu, kuma a bar shi ya tsaya na mintina 15.
Lokacin da aka zuba kek ɗin, ana shafa shi da gwaiduwa a sama, a gasa shi a cikin tanda mai zafi zuwa digiri 200 na kimanin minti 20-25. Bayan an dafa su, ana shafa su da man shanu.