As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Use high-quality bourbon, such as Bulleit, for the glaze; the taste will shine. Source: Martha Stewart Living, October 2016 1 hour 55 minutes 35 min Serves 10 to 12 Total time Ingredients Cake 2 sticks unsalted butter, plus more for brushing 3 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon kosher salt 4 large eggs, room temperature 1 1/2 cups sugar 1 cup buttermilk, room temperature 1 teaspoon pure vanilla extract Glaze 6 tablespoons unsalted butter 1/3 cup Kentucky bourbon whiskey 3/4 cup sugar Instructions Cake: 1. Preheat oven to 350 degrees. Spray a standard bundt pan with butter, then dust with flour, tapping out excess. 2. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a heatproof container and let cool 10 minutes. Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together eggs, sugar, buttermilk, and vanilla. Pour browned butter into egg mixture, then whisk in flour mixture just until combined (do not overmix). Pour batter into prepared pan; smooth top with a spatula. Bake until golden brown and a skewer inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 15 minutes. Glaze: 1. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, whisk in sugar until combined. Cook over medium-low,
26.04.2023 @ 22:58
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Use high-quality bourbon, such as Bulleit, for the glaze; the taste will shine. Source: Martha Stewart Living, October 2016 1 hour 55 minutes 35 min Serves 10 to 12 Total time Ingredients Cake 2 sticks unsalted butter, plus more for brushing 3 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon kosher salt 4 large eggs, room temperature 1 1/2 cups sugar 1 cup buttermilk, room temperature 1 teaspoon pure vanilla extract Glaze 6 tablespoons unsalted butter 1/3 cup Kentucky bourbon whiskey 3/4 cup sugar Instructions Cake: 1. Preheat oven to 350 degrees. Spray a standard bundt pan with butter, then dust with flour, tapping out excess. 2. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a heatproof container and let cool 10 minutes. Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together eggs, sugar, buttermilk, and vanilla. Pour browned butter into egg mixture, then whisk in flour mixture just until combined (do not overmix). Pour batter into prepared pan; smooth top with a spatula. Bake until golden brown and a skewer inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 15 minutes. Glaze: 1. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, whisk in sugar until combined. Cook over medium-low,