Cooking Steps

1. 

   Step1:Toffee sauce needs to be prepared in advance - put the sugar into the milk pot and heat it. When the sugar is amber, turn off the fire. Add the softened butter (the formula amount is greater than the formula amount

2. 

   Step2:2. Pour the warm cream into the sugar, stir well, add the sea salt, heat again and put it into the heat-resistant container. It can be put into the refrigerator for cold storage at ordinary times

3. 

   Step3:3. Soften the butter, press it with a scraper and mix it into paste, then beat it with an egg beater

4. 

   Step4:4. Break up the egg liquid. Add it to the butter in several times. Stir it thoroughly every time before adding the next tim

5. 

   Step5:5. Mix low powder and baking powder in advance and sieve into butte

6. 

   Step6:6. Put toffee sauce and walnuts together and mix well, then add them to the butter past

7. 

   Step7:7. Put the butter paste into the flower mounting bag. No flower mouth is neede

8. 

   Step8:8. Squeeze the butter paste into the 21cm pound cake mould of the school chef. Because the mouth of the walnut mounting bag needs to be cut larger

9. 

   Step9:9. The oven temperature is 160 ℃. 30-35 minutes. The specific temperature should be adjusted according to your own oven temper

10. 

    Step10:10. Demould immediately after being put out of the furnace. Wrap the fresh-keeping film while it is warm and refrigerate to return the oi