Hanyoyi:

Don ɓawon burodi:
1½ kofuna (190g) Gari
1/4 kofin (50g) sugar foda
1 kwai. br>1/2 kofin (115g) Man shanu
1/4 teaspoon Gishiri
1 teaspoon Vanilla tsantsa

Don cika:
3/4 kofin (150g) sugar
2 qwai
3 kwai gwaiduwa
1/4 gishiri gishiri
1/2 kofin (120ml) kirim mai nauyi
1/2 kofin (120ml) sabo ruwan lemun tsami
lemun tsami zest daga lemo 2
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Hanyoyi:
1. Yi ɓawon burodi: A cikin injin sarrafa abinci, sarrafa gari, sukari da gishiri. Sannan azuba man shanu mai kauri da bugun jini har sai an samu crumbs. Ƙara kwai da cirewar vanilla, tsari har sai an kafa kullu. Kada a wuce gona da iri.
2. Canja wurin kullu zuwa wurin aiki, buga cikin ball kuma a kwance cikin faifai. Kunsa a cikin filastik kuma a sanyaya na minti 30. Sanya kullu a kan allo mai ɗanɗano kaɗan, ƙura saman kullun sannan a mirgine kullun kamar 1/8 inch lokacin farin ciki. Canja wurin kullu zuwa kwanon rufi na 9-inch (23-24cm). a ko'ina danna irin kek ɗin a ƙasa da sama da gefen kwanon ku. Yanke kullun da ya wuce kima a saman kwanon rufi. A hankali a huda kasan ɓawon burodi tare da cokali mai yatsa. Canja wurin zuwa injin daskarewa na tsawon mintuna 30.
3. A halin yanzu yi cika: a cikin babban kwano whisk qwai, kwai yolks da sukari. Ƙara lemun tsami, ruwan 'ya'yan lemun tsami da kuma motsawa har sai an hade. ƙara kirim mai nauyi kuma a sake motsawa har sai an hade. ajiye gefe.
4. Yi zafi tanda zuwa 350F (175C).
5. Yin burodin makafi: jera takarda takarda akan kullu. Cika da busassun wake, shinkafa ko ma'aunin kek. Gasa na 15 min. Cire ma'auni da takarda takarda. Komawa a cikin tanda na tsawon minti 10-15 ko har sai ɓawon burodi ya ɗan yi zinariya.
6. Rage zafi zuwa 300F (150C).
7. Yayin da ɓawon burodi har yanzu a cikin tanda, zuba cakuda a cikin akwati na irin kek. Gasa na tsawon mintuna 17-20 ko har sai an gama cikawa.
8. Bari yayi sanyi zuwa dakin da zafin jiki, sannan a sanyaya a cikin firiji na akalla sa'o'i 2.