Min chang kueh (red bean yeast pancake)

I found two recipes of this by the same blogger and tried the 'overnight' version which had a distinctively sour taste. Altho that's characteristic of min chang kueh, my taste tester didn't like it.

No overnight:
http://mymindpatch.blogspot.com.au/2013/05/happycall-pancake-with-red-bean-paste.html

Overnight using natural yeast:
http://mymindpatch.blogspot.com.au/2016/03/natural-yeast-red-bean-pancake.html

My version is heavily edited, with the most important change being the use of bread rather than plain flour which I feel gives a more crispy texture.

Ingredients (makes 4 HCP pancakes)
200g warm water
200g cold milk
30g sugar
1 tsp instant dried yeast
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2 egg
250g bread flour
10g tapioca starch (or replace with flour)
200 to 300g red bean paste

Method
1) Sift the bread and tapioca flours. Add the salt and sugar. Stir.
2) Add the yeast and stir.
3) Prepare the liquid: add the milk to the water and warm up to 38 deg C (ie finger dipping temperature)
4) Create a well in the dry ingredients and crack in two eggs. Whisk in the egg and start pouring in the liquids. Whisk well to incorporate.
5) Cover and leave to proof for 45 mins to 1 hour until it doubles in volume. If you have time, I deflated the bubbles and let it proof again for an hour. You can also let the time do all the work. After combining all the ingredients, let it proof 4 to 6 hours in the fridge or overnight. The next day, let it come back up to room temp, about an hour.
6) Add in the baking soda.
7) Prep a HCP pan by pouring 1 tbsp of oil on the bottom, apply to the bottom and sides of the pan and then use a kitchen towel to wipe off.
7) Ladle on about 1.5 ladles's worth. Swirl so that it also coats up the side. Cover and cook for about 5 to 6 minutes on medium high heat. Every 1 to 2 minutes, alternate the base of the pan to the left and right to ensure even browning.
8) Once the sides have shrunk away from the pan, check that the bottom is golden. It is cooked when the top of the pancake is dry.
9) Remove from the fire and spread on the red bean paste on half the pancake. Fold the pancake in half to cover the red bean paste. Serve immediately.

Different recipe without peanut: https://simmetra.blogspot.com/2016/11/min-chang-kueh-red-bean-yeast-pancake.html