- iyẹfun - 2 1/2 agolo
- yan lulú - 1 teaspoon
- iyo - 1 teaspoon
- bọọdanu ti o danu - 110 Giramu
- suga - 2 adalu
- eyin - awọn ege meji
- ricotta iṣakojọpọ - 1 nkan (450 g)
- lemon juice - 3 Art. spoons (pẹlu 3 tablespoons ti lẹmọọn oje ni glaze)
- lẹmọọn lẹmọọn - 1 teaspoon (pẹlu 1 teaspoon lẹmọọn lẹmọọn ninu glaze)
- suga alubosa - 1 1/2 Ago (glaze)
1. Ṣe ṣagbe awọn adiro si iwọn ilọju iwọn 190. Ni ọpọn alabọde, dapọ iyẹfun, iyẹfun ati iyo. Ṣeto akosile. 2. Ni ekan nla kan, jọpọ bota ati suga. Pẹlu alapọpo kan, lu awọn bota ati suga titi ti ijẹlẹ-ọra tutu, fun iṣẹju 3. Fi awọn ẹyin sii ọkan ni akoko ati okùn. 3. Fi ricotta, lemon juice and lemon zest. Lu. 4. Rọ pẹlu iyẹfun iyẹfun. Maṣe fọọsi! 5. Gbadun awọn fẹlẹfẹlẹ meji pẹlu iwe ọpọn. Sibi ti esufulafula si pẹlẹpẹlẹ dì, nipa lilo 2 tablespoons ti iyẹfun fun kuki kọọkan. Beki fun iṣẹju 15, titi ti ina wura fi ni awọ. Gba awọn kuki lati inu adiro ki o si jẹ ki o tutu lori apoti ti a yan fun iṣẹju 20. 6. Lati ṣe awọn glaze, dapọ pọsibẹ suga, lemon juice and lemon zest in a small bowl until smooth. 7. Drizzle nipa kan teaspoon ti glaze lori kọọkan chilled bisiki. Ipele abojuto. Gba awọn glaze lati di fun wakati meji.
Iṣẹ: 4-5