- Ibhotela okanye iargargarini - i-180 Grams
- Ukhilimu omuncu - 10. iipuni
- Imifuno - 350 Grams
- Ukugaya Ubisi-2 iispuni
- Ityuwa - 1 ithisipuni
- Intlanzi enonciweyo (i-salmon epinki okanye i-saury), izimbiza - Iziqendu ezi-3 (ukugxila)
- Imifuno - ukunambitha (ukuzalisa)
- Amaqanda - iziqwenga ezi-3 (ukuthululela)
- Ukhilimu omuncu - i-Gram 200 (ukuzalisa)
- Umfula - 2 Ubugcisa. iipuni (ukuzalisa)
1. Okokuqala, lungisa intlama. Kuba kufuneka ihlale encinane. Hlanganisa ukhilimu omuncu ngebhotela uze ungeze ityuwa. Phakamisa umgubo ococekileyo nge powder baking and add to the liquid. Xa sixolela inhlama kulezi zithako, inhlama ayiyi kuphepheka kakhulu. Ndimboze nge-napkin. 2. Nangona inhlama iphumla, lungiselela ukuzaliswa. Geza imifuno kwaye uyomile. Sika ngokufanelekileyo. Vula amakhonkco ngeentlanzi ezinamathanga kunye nokucoca ijusi. Intlanzi kufuneka ixoxwe kwaye ixutywe nemifuno etyongwe. 3. Ngoku kufuneka ulungiselele ukuzaliswa. Kwamaqanda yongeza ityuwa kwaye iwabethe. Kwamaqanda ukongeza ukhilimu omuncu, xuba. Siphalazela umgubo ukuya kutshiza kwaye udibanise kakuhle, ukuze kungabikho izibilini ekuthulini kwethu. 4. Yenza i-molding baking kunye neoli. Hlaba intlama kwaye uyibeke kwisibumba. Udinga ukuphakamisa inhlama encinane ukuze ufumane iziketi. Beka ukuzaliswa kwintlama kunye nokulinganisa phezulu. Phezulu uthele ukuzalisa uze ufake efubheni ngeqondo lokushisa kwama-180 degrees. Ikhekhe ibhakawa malunga nemizuzu engama-45.
IiNkonzo: 8-10