1. Toffee sauce needs to be made in advance: Pour the sugar into a milk pan and heat it, remove the heat when the sugar turns amber, and add softened butter (the formula quantity is greater than the formula quantity).
2. Pour the warm whipped cream into the sugar, stir evenly, add sea salt, heat again and boil it into a heat-resistant container, usually put it in the refrigerator for storage.
3. The butter is softened and mixed into a paste with a spatula, and beaten with a whisk.
4. The egg liquid is broken up and added to the butter in portions, each time it must be fully whipped before adding the next time.
5. Mix low flour and baking powder in advance and sift into the butter.
6. Put the toffee sauce and walnuts together, stir well and add to the butter paste.
7. Put the butter paste into the piping bag without a flower mouth.
8. Squeeze the butter paste into a 21 cm pound cake mold, because the opening of the walnut piping bag should be cut larger.
9. The oven is 160 degrees, 30-35 minutes, the specific temperature should be adjusted according to the temper of the oven.
10. Once out of the oven, the mold will be demoulded and wrapped in plastic wrap while it is warm to refrigerate the oil.
Tips:1. The butter should be softened sufficiently, but not excessively
2. If there is separation of water and oil after adding egg liquid, add it to the butter if it is not part of the formula, try adding it bit by bit
