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7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.
8. Then place a foil lid on the pan and let it ferment again for 20 to 30 minutes.
9. Replace the lid and turn on low heat.
10. Bake for 10-13 minutes. If the top of the bread is hard, turn the bread out onto a plate and return it to the pan.
11. Cook the back over low heat for 5 or 6 minutes. And there you go!
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