Hoisin Tofu Bao
This was a triumph.
Tonight was Einkorn flour experiment number three, involving bao, or steamed buns. They were filled with oolong-smoked tofu cooked with a homemade hoisin sauce (tamari, agave, sriracha, black vinegar, sesame oil, garlic, ginger, thickened with a water/cornstarch slurry), shredded carrot, napa cabbage, bell pepper and pickled cucumber.
I'm making a note here: HUGE SUCCESS.
Light, fluffy and full of flavor, this yeasted dough exceeded our previous bao experiments by a large measure.
It's hard to overstate my satisfaction.
Also along for the ride was Gobi Manchurian (recipe), a deep-fried cauliflower tempura with a spicy onion, tomato and chile sauce. This also used the Einkorn flour, again to great effect. I think it's safe to say we're going to be using this from now on...