1. Put one spoonful of yeast, one spoonful of sugar and one spoonful of baking soda into warm water.
2. Put the flour into the dough mixer, add water, and mix into a dough.
3. Put the dough in a container to ferment. The fermentation time will vary according to the room temperature.
4. When the dough has doubled in size, knead the dough with your hands until it is smooth, and then put it in a container for second fermentation.
5. Knead into a uniform dough and set aside.
6. Mix 2 tablespoons of flour and 6 spoons of sugar for filling.
7. Roll out the dough into a cake, not too thin, and put 15 grams of peanut butter in the middle.
8. Put a spoonful of mixed sugar filling on top of the peanut butter.
9. Wrap it like a bun.
10. Turn the bun over and gently press it down with your hands.
11. Spread the hazelnut chocolate in the middle of the dough in the same way, add the sugar filling, and wrap it into a cake for later use.
12. Brush the hot pan with oil, put the wrapped cakes in the pan, and bake them over low heat. Brush a layer of oil with a brush every time you turn the cake. Wait for the color on both sides to be the right color. Pour 50ml of water into the pot and simmer with the lid. Depending on the thickness of the cake, basically 2 or 3 minutes (if the cake is thin, put a little less water), then open the lid and wait for the steam to dry. Turn over the cake, then add water to sear the other side.
Tips:Brushing oil with a brush is more even, the color of the baked cake is golden and fuel-efficient. When making pancakes, when the pancakes are baked to a certain color, put a little water in the pot and cover the lid, and simmer for 2 minutes until the pancakes are cooked, so that the baked pancakes have good color and soft taste.
