Tataccen tumatir, albasa da aka dafa da cuku

Shiri

1. Sanya gari, kwai, butter da gishiri a cikin gilashin. Shirin 5 seconds, gudun 5.

2. Sannan tsarawa Minti 1, saurin karu. Ta cikin bututun a hankali ƙara ruwan sanyi.

3. Cire kullu a fim mai haske. Mirgine cikin kwallan kuma kunsa shi da kyau. Bar shi a cikin firinji na tsawon awa 1.

4. Kwasfa da albasarta kuma yanke su cikin zobba na bakin ciki. Zai fi kyau idan anyi shi da mandolin amma koyaushe ana amfani da mai karewa.

5. Sanya malam buɗe ido a kan ruwan wukake, sanya albasa da mai. Shirin Minti 45, yanayin zafin Varoma, saurin cokali. Lokaci zuwa lokaci ka tsayar da injin ka sauke kayan albasan akan ruwan wukake.

6. A halin yanzu, wanke tumatir. Yanke su cikin kwata, cire ruwan ciyayi da tsaba. Yanke su cikin yanka kuma ajiye.

7. Dice da cuku da kuma ajiye.

8. Yi amfani da tanda zuwa 180º tare da zafi kawai sama da ƙasa.

9. Idan lokaci ya kure, cire albasar a plate. Sanya abun yanka a karkashin faranti, saboda ya karkata. Ta wannan hanyar zamu sami albasa ta kwashe kuma biredin baya fasa saboda danshi.

10. Butter din tart din sai a ajiye a gefe.

11. Fitar da kullu akan takarda guda biyu na takarda ko abincin fim. Rufe abin da aka tanada kuma huda ƙasan da cokali mai yatsa. Lokacin da murhun yayi zafi, sanya shi akan matsakaicin tsayi kuma gasa na minti 10.

12. Ba tare da wanke gilashin ba, ƙara ƙwai, kirim ɗin kuma ƙara gishiri da barkono. Beat don 30 seconds a saurin 4.

13. Dauki kullu daga cikin murhun. Sanya albasa da aka yanka da yankakken tumatir a saman. Zuba ruwan kwai da kirim da kyau. Sanya sassan cuku da aka rarraba a ko'ina cikin kek.

14. Saka a cikin tanda kuma dafa wasu minti 30 a daidai zafin jiki. Farfajiyar dole ne ta zama ta zinariya da kuma maras nauyi.

15. Cire kuma kwantar a cikin kwanon rufi a kan sandar waya. Lokacin hidimtawa, cire mitar a hankali kuma sanya wainar a kan farantin abinci mai kyau ko farantin.