- wa mchenga wa shuga - magalasi 10
- kirimu - 1.5 malita (otsika mafuta)
- Mbewu ya chimanga yowala - magalasi asanu
- Tani vanila - 2 supuni ya tiyi
- mtedza - 1 galasi (shredded)
1. Lembani pepala lophika la 13x9x2-inch ndi pepala lopangidwa ndi mafuta osakanizika bwino. Kuchokera. 2. Sakanizani shuga ndi 2 makapu (0.5 malita) a kirimu mu lalikulu saucepan ndi kuphika pa sing'anga-kutentha. Onetsetsani mpaka shuga usungunuke, pikani kwa kanthawi kochepa, kotero kuti makoswe onse a shuga asungunuke, ngakhale pamakoma a poto. Bweretsani ku chithupsa. kuyambitsa zonse. 3. Onjezerani madzi a chimanga ndikupaka moto mpaka mafuta ofewa (240 ° F / 115 ° C), kapena mpaka pang'ono, kuponyedwa m'madzi ozizira, umakhala mpira umene umatuluka mwamsanga ukatuluka m'madzi. 4. Onjezerani makapu ena awiri a kirimu; Pitirizani kuphika ndi kusonkhezera mpaka kusakaniza kwafikira dziko lofewa. Onjetsani makapu awiri otsala; Pitirizani kuphika ndi kusonkhezera mpaka kusakaniza kwafikira dziko lofewa. (Kupindula gawo lirilonse limatenga pafupifupi 20-25 mphindi, koma zonse zimawoneka mosavuta, kotero musati muime). 5. Chotsani kutentha, onjezerani vanila ndi mtedza. Thirani mu pepala lophika lokonzekera. Zosangalatsa kwathunthu. Sungani poto; Chotsani chojambulazo ndikudula zidutswa pafupifupi 2.5 masentimita. 6. Sinthani aliyense pa pepala lopangidwa kapena pepala la cellophane. Sungani mu chidebe chophimba pa firiji.
Mapemphero: 100