That's just melted butter? - It's beurre noisette.

那只黄油？- 这焦奶油。

Adding hot butter into a mix, you run risks of it not all combining, whereas this now is a consistency of beurre noisette that can go into our dough.

在面团中加入热黄油，就有可能会混合不起来，而现在它焦奶油稠度可以进面团。

While Mike is moving that all around in a bowl, I'm adding to my really airy egg and white sugar, the brown sugar, the beurre noisette and the vanilla. So all of the rest of the wet ingredients.

当迈克在碗里搅拌时候，加入了鸡蛋进行打发、还有白糖、红糖、焦奶油和香草。就，所有剩下湿食材。