2.
Направете кората: Поставете масло и кафява захар в купата на електрически миксер, снабден с приставката за гребло; смесете със средна скорост до светлина и пухкави, около 2 минути. Смесва се в сол. Добавете брашно, по 1 чаша едновременно, като смесите, докато се добави напълно след всяко добавяне. Продължете да смесвате, докато тестото започне да се събира в големи купчини.
26.04.2023 @ 22:11
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
The recipe is about making 3 dozen pecan bars. For the crust, you will need 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter at room temperature, and more for the pan, 3/4 cup packed light brown sugar, 1/2 teaspoon salt, and 3 cups all-purpose flour. For the filling, you will need 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup plus 2 tablespoons honey, 2 tablespoons granulated sugar, 2 tablespoons heavy cream, 1/4 teaspoon salt, 2 cups (8 ounces) pecan halves, and 1/2 teaspoon pure vanilla extract.
To make the bars, preheat the oven to 375 degrees Fahrenheit. Grease a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter the parchment; set aside.
For the crust, put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue to mix until the dough starts to come together in large clumps.
Press the dough into the prepared pan to a thickness of about 1/4 inch. Dock the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20-22 minutes. Transfer to a wire rack to cool completely. Reduce the oven temperature to 325 degrees Fahrenheit.
For the filling, put the ingredients in a saucepan over high heat. Bring to a boil, stirring constantly, until the mixture coats the back of a spoon, about 1 minute. Remove from heat; pour the filling into the cooled crust.
Bake until the filling is bubbly, 15-20 minutes. Carefully transfer to the wire rack to cool completely. Run a paring knife around the edges of the pan and invert onto the cooling rack. Invert again onto the cutting board. Use a sharp knife to cut into 1-inch by 3-inch bars. Bars can be stored in an airtight container at room