- mvura - 1 girazi
- upfu - 21/2 Girazi
- shuga chena - 1 st. a spoonful
- munyu - 1 teaspoon
- mbiriso - 11/2 Teaspoons
- Evha yolk - 1 chikamu
- mvura - 1 st. a spoonful
Isa 1 kikombe chemvura, upfu, shuga, munyu uye mbiriso muzvigadzirwa zvechingwa muhutano zvakakurudzirwa nemuiti. Sarudza zvigadziri uye chovha bhatani Start. Kana nguva yacho yapera, isa bundu muhombisi yakakanyiwa, kutendeuka kusvika kumativi ose. Dhavhara uye rega ibude munzvimbo inotonhora kwemaminitsi makumi matatu, kana kusvika iyo inowedzera. Ichingwa inogadzirira kana iyo chinyorwa chinoramba chiripo kana chakabatwa. Simbura poda. Panyoro zvishoma, peta 16x12 inch rectangle. Dura mukanwa uri hafu, uumbe mairi 8x12 inch rectangles. Ita zvakanyanyisa hafu imwe yehupfu, kutanga pa-12 inch side. Isa 3 cm zvakasarudzwa pamusoro wekubisa bhadha. Ita zvakadzama zvakakanganiswa zvisizvo zvemasendimita maviri. Dhavhara uye rega ibude munzvimbo inotonhora kwemaminitsi makumi matatu nemakumi mana, kusvikira ichinge yakawedzera muhuwandu. Preheat ovri kusvika ku-190 degrees C (190 degrees C). Bhatanidza egg yolk ne 1 kipuni yemvura, gira pamusoro pezvingwa. Bika makumi maviri nemaminetsi makumi maviri nemashanu muvhenji yakashongedzwa, kana kuti kusvikira bhuru dzendarama.
Kushumira: 12