1. Making the bottom of the cake: cut 45 grams of butter into small pieces and soften it, add fine sugar and beat with a whisk until the color becomes lighter
2. Add the eggs in two portions and beat evenly
3. Mix low-gluten flour and baking powder, sift into the butter, and stir evenly with a rubber spatula
4. Spread the batter flatly on the inner wall of a 7-inch square mold (with a side length of about 18cm) coated with a thin layer of butter (outside the formula weight), and flatten it with the back of a spoon
5. Put the mold into the middle layer of the preheated oven at 175 degrees, and bake for 20-25 minutes, until the surface becomes light golden brown, take it out
6. To make toffee peanut filling: put brown sugar, invert syrup, lemon juice, and 70 grams of butter cut into small pieces into a small pot and heat it over low heat
7. Stir while heating until the butter melts and the brown sugar slowly dissolves. Continue heating until it boils, then keep on low heat and simmer for 2 and a half minutes. When it is boiling, stir properly to make the butter and brown sugar completely fuse together and appear. Rich bubbles
8. After cooking, pour in the roasted peanuts, turn off the heat, and stir evenly to make the toffee peanut filling
9. Pour the toffee peanut filling while it is hot on the bottom of the toasted pie, and use the back of the spoon to push while pressing, so that the toffee peanut filling is evenly spread on the bottom of the pie, put the mold in the oven again, and bake at 175 degrees for 8 minutes
10. After taking it out, demould, and cut into small pieces after cooling
Tips:The heat of cooking sugar is the most important. Keep the heat on low throughout the process. After boiling, continue to cook for two and a half minutes. Pour the peanuts and turn off the heat. If the sugar is not cooked enough, the flavor of the toffee is not obvious, if the sugar is overcooked, it will have a burnt taste
