Hi maangchi! I'm french patissier girl so I love baking and since I like korean style bakery shop, I often get recipe from naver kitchen..
But I have a problem with flour.. so I can't make breads.. :/
what is exactly:
I think all of these are flour but what's the difference between all of those flour? especialy 강력분 and 박력분 which are often used in bakery.
thanks for your help