- Amaqanda - iziqwenga ezi-3 (zonke izithako ezilandelayo zibhekethi :)
- Imifuno - 75 Grams
- I-cocoa powder - 15 Grams
- I-Sugar - 90 Grams
- I-oyile - i-Grams ayi-120 (Zonke izithako ezilandelayo zi-cream)
- I-Sugar - 90 Grams
- Ubisi - iigremu ezingama-90
- I-Starch - 13 Grams
- I-cocoa powder - 5 Grams
- Cognac - 1 ithisipuni
Ukulungiselela ukhilimu, kufuneka uqale ulungise isiraphu yobisi. Ukwenza oku, hlanganisa ishukela kunye ne-3/4 indebe yobisi, uze kwi-thumba, wongeza isitashi uze upheke de i-syrup isene. Emva kokupholisa ukuya kwiqondo lokushisa. Nangona isiraphu ipholisa, silungiselela i-biscuit roulette. Phakamisa umgubo ngecocoa powder. Ukwahlula amaqanda ngeeshukela ngokuhlukileyo. Yongeza umgubo kunye necocoa kumaqanda. Hlanganisa kakuhle. Kwiphepha lokubhaka (25 nge-35 cm) udibanise i-biscuit ekhuphayo kwaye uyithumele ukubhaka ehovini imizuzu eyi-15 kuma-degrees angama-190. Emva koko i-biscuit kufuneka ihlile kwiqondo lokushisa, ukuze ngexesha lakho lokukhululeka kufuneka ubethe ibhotela ibe mhlophe kunye nobuhle kwaye uqhubeke ubetha, ngokuthe kancinci ukongeza isiraphu yesitashi. Ekupheleni, kufuneka ungeze i-cocoa kunye ne-cognac. Yonke into. Ibhasikidi ekhuhliweyo ifakwe kwiphepha lokubhaka ngaphantsi kwaye ususe iphepha apho ibhasiki yapheka khona. Kwinqanaba lebhayisiki labeka uluhlu lwekhilimu. Slyar. Qalisa i-Czech roll.
IiNkonzo: 6-7