Sorry I’ve never used einkorn flour, so I’m not sure about the ratio. Try it with the way you normally replace AP with einkorn flour.
]]>Hi Hyosun,
I made this for the 3rd or 4th time today, using glutinous rice flour, as I had once before. At that time I didn’t notice any added chewiness compared to using only All Purpose Flour. Today, I weighed the AP flour instead of measuring the volume. Then, used 1/4C (for proving active dry yeast) + just shy of 1C water for mixing the dough. Glad I held back the last tablespoon or so, because my dough looked wetter than before! I added a tablespoon of flour to adjust the dough slightly. When I went to shape after a couple of hours – oh boy – the wetter dough definitely needed well oiled hands and work surface. But, I actually found it easier to stuff, because it was simple to patch up any holes and in general redistribute dough to avoid thin coverage. Most importantly, I think I finally got the desired soft but chewy texture in the finished hotteok! So delicious!
I also tried a chocolate chips + almond butter filling in some. Yummy!
oh awesome!! Yes sweet rice will give you a firmer, chewier texture. Thank you for trying it out and letting me know how it turned out.
]]>Yes! Simply use gluten free flour.
]]>I never tried it that far advance, but I don’t see why not. Just be sure to tightly close it before placing it in the fridge.
]]>Mine is 7 grams.
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