Mian Jian Kueh aka Peanut Pancake

Ingredients:
40ml hot water (80 deg C)
10g Bread flour

30ml warm water ~ not exceeding 35 deg C
1/2 tsp instant dry yeast
30g fine sugar

100ml milk ~ room temperature
1 egg ~ room temperature
1/2 tsp cooking oil
1/8 tsp salt
120g AP flour
1/4 tsp baking soda
1/2 tsp vanilla essence

Filling:
80g roasted peanut powder
25g fine sugar

Directions:

1. Pour 40ml hot water into 10g of bread flour.  Stir into a past to make the water roux.  (Note: The water roux helps to keep the pancake moist & soft)
2. Pour 30ml warm water into a mixing bowl, sprinkle yeast over & add sugar.  Let the mixture stand for about 5 mins to activate the yeast.  (Note: Do not stir the mixture)
3. Add milk, egg, salt, cooking oil, baking soda, vanilla essence & water roux to the yeast mixture.
4. Add in the flour (3 additions) to batter mixture.  Stir in one direction using a hand whisk into a smooth batter.  Cover with a lid or food wrap.  Let the batter proof for about 90-120 mins or till the quantity double.
5. Heat up a pan in medium-low heat & apply a light coat of oil to it.  When the pan is hot, scoop 1-1/2 ladle & pour the batter.   Swirl the pan to give it an even spread around the wall of the pan.  Cook for about 10-12 mins or when the edge pulls away.
6. Sprinkle the peanut filling over 1/2 of the pancake surface & spread evenly.  Fold the pancake into half.
7. Transfer the pancake to a cutting board.  Cut & serve.