Mini Martabak Bite Platter

Method

1. Mix the flour, sugar, yeast and salt in a bowl, add the beaten egg (half of it if the recipe calls for half), then whisk in the lukewarm milk a little at a time into a thick, lump-free batter.

   Add in this stepPlain flour 100 gSugar (batter) 20 gInstant dry yeast ½ tspSalt 1 pinchEgg (beaten, then measured) ½Lukewarm milk 125 ml

2. Cover and leave somewhere warm for 45 min, until bubbly.

3. Heat a small heavy pan about 12 cm across (an egg pan works) on medium heat for 2 min and wipe it thinly with butter.

   Add in this stepSoft butter 6 g

   medium heat

4. Dissolve the baking powder and bicarbonate of soda in 1 teaspoon of water and stir into the batter. Ladle about 3 tablespoons of batter into the pan and cook on medium-low heat; when the holes appear, sprinkle with a little sugar, cover and finish cooking. Each one takes 3 min 30 sec; make 4 × 12 cm this way and lay them flat on a rack without folding.

   Add in this stepBaking powder ¼ tspBicarbonate of soda 1 pinchSugar (for sprinkling) 2 tsp

   medium-low heat

5. While warm, brush each mini with butter. Spread half with chocolate spread and sprinkle with peanuts; top the rest with cheese and drizzle with condensed milk. Cut in half and arrange alternately on a big platter.

   Add in this stepSoft butter 24 gChocolate hazelnut spread 2 tbspRoasted peanuts, coarsely chopped 20 gFinely grated cheddar 30 gSweetened condensed milk 2 tbsp