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比司吉麵包

比司吉
淋抹蜂蜜的比司吉
类型麵包
起源地 美国 加拿大
主要成分麵粉發粉碳酸氢钠

比司吉(英語:Biscuit)在美国英语加拿大英語中是指在美國和加拿大部分地區一種是以泡打粉小蘇打取代酵母作為化學膨鬆劑製成的小麵包。它的外麵皮烤得焦黃堅脆,內裡蓬鬆而綿軟,類似於英國的司康餅昔德蘭群島班諾克麵包。比司吉麵包、蘇打麵包英语Soda bread玉米麵包等烘焙麵食由於發酵製程不耗費時間,一般合稱為“速發麵包”(Quick breads)[1][2]

參考資料

[编辑]
  1. ^ Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker. The Joy of Cooking. New York: Scribner. 2006: 627. ISBN 978-0-7432-4626-2. 
  2. ^ Ojakangas, Beatrice A. Quick Breads. Sally Sturman (ills). University of Minnesota Press. 2003: 1 [2017-11-07]. ISBN 978-0-8166-4228-1. (原始内容存档于2014-06-28). 
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比司吉麵包
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