Ingredients
270 grams plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon rock salt
2 teaspoon instant dry yeast
2 teaspoons vanilla extract
2 eggs
40 grams rock sugar
350 grams warm milk
1/2 teaspoon lye water
70 grams brown sugar
100 grams roasted chopped peanuts
200 grams creamy sweet corn
30 grams unsalted butter
Preparation
Add rock sugar to milk.
Steam milk at low heat for 10 minutes or until sugar dissolves.
Let milk cool down for a few minutes to 40°C then stir in yeast.
Mix flour, baking powder, baking soda and salt in a bowl.
Make a well in the middle then add milk, vanilla and eggs. Whisk to combine.
Add lye water and mix well.
Cover tightly with a cling film and leave to rest for 30 minutes in warm water.
After 30 minutes, the batter should be foamy and almost double its volume. Give it a whisk before using.
Melt some unsalted butter in a non stick pan. I use a 34 cm pan. Spread the melted butter on the pan’s surface.
Using a ladle, pour in batter into the pan. Using the back of the ladle, swirl and spread the batter evenly. Cover the pan with a lid and cook for 2-3 minutes until bubbles are formed.
Remove the lid.
Sprinkle evenly brown sugar and chopped roasted peanuts. Put some unsalted butter.
Lastly spread creamy sweet corn on top.
Cover the pan again and let it continue cooking until it’s fully cooked.
Run a spatula all around the edges to release it from the pan. Cut it into eight pieces and serve. Enjoy!
