Ibigize:

Kubikonjo:
1½ ibikombe (190g) Ifu
1/4 igikombe (50g) Isukari y'ifu
igi 1 < br> 1/2 igikombe (115g) Amavuta
1/4 ikiyiko cyumunyu
ikiyiko 1 ikuramo Vanilla

Kubyuzuza:
3/4 igikombe (150g) isukari
Amagi 2
Umuhondo w amagi 3 / p>

Icyerekezo:
1. Kora igikonjo: Mubitunganya ibiryo, tunganya ifu, isukari n'umunyu. Noneho shyiramo amavuta ya cube na pulse kugeza igihe ibice bibaye. Ongeramo amagi na vanilla, gutunganya kugeza ifu ikozwe. Ntukarengere kuvanga.
2. Hindura ifu hejuru yumurimo, shyira mumupira hanyuma uhindurwe muri disiki. Gupfunyika muri plastiki hanyuma ukonjesha iminota 30. Shira ifu ku kibaho gifite ifu yoroheje, ivumbi hejuru yifu hanyuma uzenguruke ifu yuburebure bwa 1/8. Hindura ifu kumasafuriya ya santimetero 9 (23-24cm). kanda kanda kuri paste hepfo no hejuru kumpande yawe. Kuramo ifu irenze hejuru yisafuriya. Witonze witonze hepfo yigitereko ukoresheje agafuni. Iyimurira kuri firigo muminota 30.
3. Hagati aho kora ibyuzuye: mu gikombe kinini uconga amagi, umuhondo w'igi n'isukari. Ongeramo indimu zest, umutobe windimu hanyuma ukande kugeza bihujwe. ongeramo amavuta aremereye hanyuma wongere ukande kugeza bihujwe. shyira ku ruhande.
4. Shyushya ifuru kugeza kuri 350F (175C).
5. Guteka buhumyi: umurongo wimpu hejuru yifu. Uzuza ibishyimbo byumye, umuceri cyangwa uburemere bwa pie. Guteka kuminota 15. Kuraho ibipimo n'impapuro. Garuka mu ziko indi minota 10-15 cyangwa kugeza igikonjo kibaye zahabu nkeya.
6. Mugabanye ubushyuhe kuri 300F (150C).
7. Mugihe igikonjo kikiri mu ziko, suka imvange mumasafuriya. Guteka muminota 17-20 cyangwa kugeza kuzuza bimaze gushyirwaho.
8. Reka gukonjesha ubushyuhe bwicyumba, hanyuma ukonjesha byibuze amasaha 2.