- Umgubo wengqolowa - 250 Grams
- Ioli - 125 iigremu
- Egg - 1 piece
- Ityuwa - 1/8 amathisipuni
- Amanzi - 1 ithisipuni
Ukulinganisa umlinganiselo ofanelekileyo womgubo ngokubeka isitya kwizinga. Sika ibhotela kwi cubes. Kumele kube yiqondo lokushisa, ukuba ivela kwifriji kuphela, uze ubeke eceleni ngeemitha ezingama-20 kwiqondo lokushisa. Yongeza i-pinch ityuwa kumgubo. Emva koko, yongeza ioli kwisitya. Hlanganisa ibhotela kunye nomgubo ... ... kude kube yentlabathi. Ngoku kongeza iqanda ... ... kunye namanzi. Hlanganisa intlama, kufuneka nje ukudibanisa zonke izithako kwaye ungadluli intlama. Emva koko, uxoke inhlama ngezandla zakho ngemizuzwana engama-30. Ifomu yefomati isuka kwintlama kwaye uyibeke phakathi kweefilimu ezimbini ezinkulu. Beka kwifriji imizuzu engama-30. Emva kwemizuzu engama-30, gxobhoza inhlama ngaphandle kokususa ifilimu. Xa ugcino luba luncinane kunokuba isitya sakho sokubhaka, susa enye ifilimu. Ngoku yiphendule inhlama uze uyifake kwi-mold, uze ususe enye ifilimu. Beka inhlama ekubunjeni ngokulula kancane kwiindawo. Ngoku, ukugqithisa kwenhlama kuphephe ngaphesheya kwemida yebunkuni. Kwaye kunye nepini, "unqunyulwe" intsalela. Ngezandla zakho, ngenyameko ucindezele imida ukuze inhlama ibonakale ingaphaya kwesikhunta. Ngefoloko, uphononise phantsi kwehlama kunye nendawo kwindawo efrijini imizuzu engama-20 ngaphambi kokusebenzisa.
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