大 頭菜: 小騎士德州炸雞的蜂蜜比司吉好好吃,請您惠賜食譜.

比司吉的問題以前有人問過,您可以用搜尋的方式找到.

我找到了,謝謝. 不過,我看到KiKi的配方, 有一個冰水15000cc,0-4度c 不懂那是什意思?

而且,請問,比司吉是不是就等於scone.

冰水15000cc,0～4度，意思就是要使用水溫為攝氏0～4度的冰水15000cc的份量，不過這份量有點嚇人，建議要製作時減量，因為鋼盆容量沒那麼大，而且一次烤出六七十個比斯吉，烤箱不夠大的話，是很累人的～ 另外，比斯吉就是scone沒錯！

我這兩天去吃了肯德基的比司吉,我發現德州炸雞的蜂蜜比司吉比較好吃,肯德基的比較濕黏,德州的較爽口. 可是北部好像沒有小騎士德州炸雞店

士林中山北路上有一家，介於福林橋及中正路之間，麥當勞旁。

很抱歉水量是3000cc,若覺得量太多,可將所有材料減半即可.

肯德基賣的比司吉的英文應該是biscuit, 【美式用法】指的是小麵包;軟餅；【英式用法】指的是餅乾 scone【英式用法】指的是烤餅。以前我曾注意過肯德基的價格表，發現比司吉，他們是用biscuit這個字，我想中文〝比司吉〞應是音譯。

請參照ivy(7/26-7/27)之標題. 超市賣的鬆餅粉和蛋糕粉有什麼不一樣?作比司吉可以用蛋糕粉嗎?裡面有詳盡的敘述!!

比司吉 is biscuit... scone有人翻司康餅或英式酥餅scone的口感較為扎實

Honey Biscuits 1 1/2 cups flour 1/2 teaspoon salt 4 teaspoons baking powder 1/4 teaspoon freshly grated lemon zest 1 cup chilled heavy cream 2 tablespoons good quality honey A small round cookie or biscuit cutter, 1 1/2 inches in diameter (can make about 20-25 biscuits) A large cookie sheet, well greased, or lined with parchment paper Heat the oven to 400 degrees F. Mix the flour, salt, baking powder, and lemon zest together in a large bowl. Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together. Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball. Reflour your work surface and flour a rolling pin. Roll the dough out to 1-inch thick. Use your cutter to cut out biscuits and transfer to the cookie sheet. Reroll the scraps and continue cutting until all the dough is used. Bake until golden brown, about 15 minutes. Let cool on a wire rack.

A biscuit is a biscuit, and a scone is a scone. They may be similar but they are NOT the same.

Ditto