1-First Step: Sieve the flour into a large bowl. Add salt, sugar, yeast, and lukewarm milk, then mix into a dough. Cover the bowl and ferment at room temperature until doubled, about 1 hour at 80.6°F / 27°C.

2-Second Step: Punch down the dough gently. Cover again and rest for 20 minutes. This helps the dough relax so it shapes without tearing.

3-Third Step: Oil your hands, then divide the dough into 6 portions. Keep the remaining dough covered while you work so it doesn’t dry out.

4-Fourth Step: Flatten each portion, add 1 tablespoon filling to the center, then seal the edges. Press the seam closed so the filling doesn’t leak while cooking.

5-Fifth Step: Heat a pan over medium heat with a thin layer of cooking oil. Place pancakes spaced out so they can brown instead of steaming.

6-Sixth Step: Cook until the bottom browns for 30 seconds, flip, and press. Brown the other side for about 1 minute while you press the pancake flatter.

7-Seventh Step: Flip again, reduce to low heat, cover, and cook for 1 minute. This final covered step melts the filling so it turns into that warm, gooey caramel center.

8-Final Step: Remove and repeat with the remaining dough. Serve hot right away. Eating same day gives the best gooey texture, because reheating reduces how stretchy and molten the filling feels.