- amanzi - 125 milliliters (uvavanyo)
- I-Butter - 50 Grams (inhlama)
- ityuwa, iswekile - i-pinch 1 (yovavanyo)
- umgubo - 75 Grams (uvavanyo)
- i-yolk - iziqwenga ezi-3 (inhlama)
- ukhilimu - 500 milliliters (ukhilimu)
- izikhupha - iziqwenga ezi-6 (ukwenzela ukhilimu)
- i-powder powder - i-Grams ayi-50 (i-cream)
- isitashi - 1 ithisipuni (ukwenzela ukhilimu)
- Ishokolethi emnyama - igrama ezingama-50 (I-chocolate ye-glaze)
- ibhotela - 1,5 iifuni (i-chocolate ze-glaze)
Ukusebenzisa ukwahlula, hlukanisa izikhupha kwiiprotheni. Phala amanzi, ioli, ityuwa kunye noshukela kwi-pan sauté, ubilise. Musa ukususa ekutshiseni, faka umgubo uze ugubungele de ukuba inhlama iqale ukuhlukana ngokulula kwiindonga zeesitya. Susa ekushiseni kwaye, uqhubeke uguqa inhlama, enye ngomnye ukuzisa izikhupha. Ukushisa i-ovini ukuya kwi-180 ° C. Ukucoca umgubo ngomgubo. Beka inhlama kwi "Magic Ball", uyibeke kwiphepha lokubhaka ngeendlela zamakhonkco kumgama we 3-4 cm omnye komnye. Bhaka imizuzu eyi-15. Lungiselela ukuzaliswa. Musa ukuza kubilisa, ukufudumeza ukhilimu. Hlaza izikhupha nge-sugar powder kunye nesitashi. Qhubeka utshitshisa, uthele i-cream epholileyo. Ukupheka, uhlale whisking de i-cream ikome. Susa ukushushu. Ngokuncedwa kwelinye iqhosha elithi "Magic Ball" lizalise iindandatho ezigqityiweyo ngokufaka. Beka ibhotela kunye necoleta kwi-mixer, uyibeke kwisitya sokuxuba esizele ngamanzi ashushu. Emva kwemizuzu embalwa, i-ts'ofile iyakuxutywa kwaye idibanise neoli. Ubuninzi bebhotela kunye necoleta efakwe kwi "Magic Ball", faka i-intinnest of the attachments and attachments to the chocolate "grid."
IiNkonzo: 10