Toffee peanut cake(tai fei hua sheng su )

Toffee peanut cake

Introduction:

"The appearance of this toffee peanut crisp is not amazing, but the taste is extremely delicious, beyond imagination, with a rich and fragrant toffee taste. After boiling, brown sugar and butter give off a strong toffee flavor. It's soft and delicious. It's not generally delicious with crispy peanuts and crisp cake bottom. It won't disappoint people whether it's a snack or a gift. I'm sure you'll like it! "

Production steps:

Step 1: soften the butter, add sugar and beat until light and fluffy.

Step 2: add the eggs in batches and beat well.

Step 3: sift the low gluten flour and baking powder, pour into the butter, and mix with a rubber scraper to make a batter.

Step 4: spread the batter in the mold with a layer of butter and press it flat. Put the mould into the middle layer of the oven preheated at 175 ℃ and bake for 20-25 minutes until the surface turns light golden. Take out the mould

Step 5: brown sugar, syrup, lemon juice and butter cut into small pieces are all put into a small pot and heated over low heat.

Step 6: heat and stir until butter dissolves and brown sugar dissolves. Heat until boiling, then keep a small fire, cook for 2 and a half minutes, there is a rich foam. After boiling, pour in the roasted peanuts, turn off the heat and stir well to make toffee peanut stuffing

Step 7: pour the toffee peanut stuffing into the bottom of the baked cake while it is hot, so that the toffee peanut stuffing is evenly spread on the bottom of the cake. Put the mould in the oven again, bake at 175 ℃ for 8 minutes, take out the mould and cool it, then demould it and cut it into small pieces.

Materials required:

Low gluten flour: 100g

Butter: 45g

Fine granulated sugar: 30g

Egg: 20g

Baking powder: 1 / 4 teaspoon 1.25ml

Brown sugar: 70g

Invert syrup: 15g

Lemon juice: 1 / 2 teaspoon 2.5ml

Peanut: 160g

Note: learn to eat: 1, the key to boiling sugar is the temperature. Keep a low heat throughout the whole process. After boiling, continue to cook for two and a half minutes. Pour in the peanut kernel and turn off the heat. If the sugar is not cooked enough, the flavor of toffee is not obvious. If the sugar is cooked too much, there will be a burnt taste. 2. Cut the toffee peanut cake into pieces after cooling. If the toffee peanut stuffing is still sticky and unshaped after cooling, it means that the cooking time is not enough. The remedy is to put it back in the oven and bake it at 175 ℃ for a few minutes. 3. If there is no invert syrup, it can be omitted. 4. If there is no square mold, the bottom dough can be rolled into a square on the baking plate and baked. The toffee peanut stuffing can be directly coated on the surface of the dough

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Tai Fei Hua Sheng Su