Cunnooyinka caanaha lagu dhajiyo ee guriga Talyaaniga ayaa hodan ku ah cuntada sida rootiga iyo rootida. Dhammaan cuntooyinka waa mid dhadhan, xiiso leh oo gaar ah. Cuntadani waa mid xiiso leh sababtoo ah ma cuni kartid rooti, laakiin isla markiiba jebiso qayb yar.
Waxyaabaha ay ka kooban tahay:- Butter 100 g
- Caano 250 ml
- Sonkor 1 tbsp. l.
- Khamiirka qalalan 1 tsp.
- Salt 1 tsp.
- Ubax, qamadi 450 g
- Talaabada 1aad Diyaarso alaabooyinka lagama maarmaanka u ah: bur, khamiir (shaaha oo leh shiilan), sonkorta, subagga, caanuhu waa diirimaad 38-40 ° C.
- Talaabada 2-aad Qeybta 2aad, ku dar 80 g oo bur ah, ku dar khamiir iyo 125 ml caano diiran.
- Tallaabada 3-aadna ka tag 30 daqiiqo meel diiran, daboolo shukumaan.
- Tallaabada 4 Dhuxusha kadibna ku dar caanaha intiisa kale (diirran), milix, saliid jilicsan.
- Tallaabada 5 Isku qas oo si tartiib ah u dar, ka boodi, bur.
- Tallaabada 6aad cajiinka cajiinka ku dhawaad 10 daqiiqo si uu u noqdo mid isku-dhafan iyo dabacsan. Cagaarka ayaa u soo baxaya inuu noqdo mid cufan.
- Tallaabada 7 ku hay cajiinka ilaa 1 saac, oo ku daboolan shukumaan. Ka dibna cajiinka waa in la cuno mar labaad oo tagay 30 daqiiqo.
- Tallaabada 8aad, cajiinka waa in loo qeybiyaa 2-3 qaybood. Qeyb kastana waxaa loo geliyaa lakab 5mm weyn. Iska yaree isla leydi. Leydi kasta oo laysugu geeyo subagga la dhalaalay, waa la qaboojiyey.
- Tillaabo 9 Xejmiga kuqor xayndaabka dubista. Ka tag 30 daqiiqo.
- Tallaabada 10 Dubo at 220 ° C ilaa 30-40 daqiiqo ilaa dabacsan.