Korean cooking forum topics:
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
유기농통밀가루: organic whole wheat flour
강력분: flour for bread making
중력분: all purpose flour
박력분: flour for cookie making
케잌유기농밀가루: organic flour for cake making
thank you sooooooooooooooo much :D
강력분 is t45, right? (german T405)
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