Toffee peanut cake(tai fei hua sheng su )

Toffee peanut cake

Introduction:

"Today's toffee peanut crisp has a rich and fragrant toffee flavor. However, the cooking time is shorter and the flavor of toffee is a little worse. However, it does not affect the taste at all. We must try it."

Production steps:

Step 1: make the bottom first. Cut butter into small pieces to soften, add sugar and beat until light and fluffy

Step 2: add the eggs twice and beat well

Step 3: the stirred mixture is in the thick state as shown in the figure

Step 4: mix low gluten flour and baking powder, sift them into butter, and turn them into batter with a rubber scraper.

Step 5: spread the batter in an 8-inch square mold with a thin layer of butter on the inner wall, and press it with a spoon. Put the mold into the middle layer of the oven with 185 degrees of heat, bake for 20-25 minutes, until the surface turns light golden yellow, take out and set aside.

Step 6: make toffee peanut stuffing. Brown sugar, syrup and butter cut into small pieces are put into a small pot and heated over low heat.

Step 7: heat and stir until butter dissolves and brown sugar slowly dissolves.

The eighth step: continue to heat until boiling, then keep a small fire, cook for 2 and a half minutes. When cooked, stir properly, so that the butter and brown sugar are fully fused and rich foam.

Step 9: after boiling, pour in the roasted peanuts, turn off the heat, and stir well to make toffee peanut stuffing.

Step 10: pour the toffee peanut stuffing into the bottom of the cake baked in step 9 while it is hot, and push and press it with the back of the spoon to make the toffee peanut stuffing evenly spread on the bottom of the cake

Step 11: put the mold into the oven again, bake it at 185 ℃ for 8 minutes, take it out and cool it, then demould it and cut it into small pieces. 、

Materials required:

Butter: 70g

Brown sugar: 70g

Invert syrup: 15g

Lemon juice: 1 / 2 teaspoon

Peanut: 160g

Low gluten flour: 100g

Fine granulated sugar: 30g

Egg: 20g

Baking powder: 1 / 4 teaspoon

Note: This toffee peanut crisp is extremely delicious and has a strong toffee flavor. However, the cooking temperature must be in place. After cooling, the toffee peanut stuffing is still sticky and soft, which indicates that the cooking temperature is not enough. The remedy is to put it back in the oven and bake it at 185 ℃ for a few minutes.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Tai Fei Hua Sheng Su