Bugun Kirsimeti na Hungary tare da fruitsa fruitsan itace drieda driedan

Shiri

1. Mun sanya tanda don zafi zuwa 180 ° C. Mun narkar da yisti a cikin madara mai zafi, ƙara karamin cokali na sukari kuma bari ya huta na mintina 10.

2. A cikin babban kwano, kuɗa fulawa da margarine Tulipán da hannu har sai kullu ya fara ruɓewa. A gaba, za mu ƙara ƙwan da aka doke 2, yisti, madara, sukari da ɗan gishiri. Muna knead Idan kullu yayi yawa, zamu kara gari.

3. Lokacin da kullu ya yi laushi da santsi, za mu raba shi cikin ƙwallo (kwallaye 2 ko 4) kuma mu adana su.

4. Mun shirya cikawa, kuma don wannan, muna tafasa ruwa da sukarin daɗaɗa don shirya syrup mai kauri. Theara gyada, waina, zabibi da bawon lemun tsami. Muna ci gaba da motsawa koyaushe. Muna cire tukunyar daga wuta mu barshi ya huce.

5. Ki yayyafa fulawar kadan a kan allo a dunkule, sannan a mirgine kowace kwallan don samar da rectangle mai kauri wanda bai wuce mm 5 ba. A saman, muna shimfiɗa cikawa a ko'ina, barin gefe na santimita daya a kusa da shi. Goga gefuna da kwai da aka tsiya.

6. Muna mirgine kullu kuma mu tabbatar da rufe gefuna a hankali don rufe rubutun kuma cikawar ba ta fito ba.
   Sanya kek a kan tire mai yin burodi ko kuma mai maiko. Muka buga kwai da fenti da kek. Muna barin shi a cikin firiji na tsawon minti 35 sannan mu gasa tsakanin minti 25 zuwa 30.

7. Ba za mu bude murhun ba yayin da yake dahuwa, saboda biredin zai ruguje.