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Nutella toast.

2024/11/20 Edited to

... Read moreถ้าใครกำลังหา “ปังปิ้งนูเทลล่า/ขนมปังนูเทลล่า” แบบที่กัดแล้วได้ทั้งความกรอบและความนุ่มในคำเดียว เราว่าทริคมันอยู่ที่ “ความหนาของขนมปัง” กับ “อุณหภูมิตอนราดนูเทลล่า” เลยค่ะ รอบนี้ที่เรากินเป็นปังปิ้งนูเทลล่าชิ้นหนา ราดนูเทลล่าเข้มข้นทั่วทั้งแผ่น พอเสิร์ฟมาบนถาดคือกลิ่นหอมชัดมาก เหมาะกับวันที่อยากได้ของหวานที่ปลอบใจแบบเร็ว ๆ สิ่งที่เราชอบในปังปิ้งนูเทลล่าที่ทำออกมาดี คือด้านนอกต้องกรอบแบบมีเสียงเบา ๆ แต่ด้านในยังนุ่ม ไม่แห้งฝืดคอ และนูเทลล่าต้องไม่แข็งเป็นก้อนหรือเหลวเกินไป—แบบที่ราดแล้วเคลือบทั่ว ๆ ทำให้ทุกคำมีรสช็อกโกแลตเฮเซลนัทชัด ๆ (ใครเป็นสาย “นูเทลล่า” น่าจะเข้าใจความฟินนี้) ถ้าจะสั่งเดลิเวอรี่ เราแนะนำให้ทำตามนี้เพื่อให้ได้ความอร่อยใกล้เคียงกินที่ร้านที่สุด: - ขอแยกนูเทลล่าใส่ถ้วย (ถ้าร้านทำได้) แล้วค่อยราดตอนถึงบ้าน จะช่วยให้ขนมปังยังกรอบอยู่ - ถ้าราดมาแล้ว ให้รีบกินตอนอุ่น ๆ เพราะพอทิ้งไว้นานขนมปังจะเริ่มนิ่มตามธรรมชาติ - อุ่นซ้ำแบบง่าย ๆ: ใช้หม้อทอดลมร้อน 160–170°C ประมาณ 2–3 นาที หรืออบ/ปิ้งบนกระทะแห้งแป๊บเดียว แล้วค่อยราดนูเทลล่าเพิ่ม อีกอย่างที่เข้ากับขนมปังนูเทลล่ามาก ๆ คือเครื่องดื่มที่ช่วยตัดหวาน เรามักจับคู่กับกาแฟดำ/อเมริกาโน่ หรือถ้าอยากนุ่มนวลก็เป็นลาเต้ร้อน จะช่วยดึงกลิ่นหอมของนูเทลล่าให้เด่นขึ้น แต่ไม่เลี่ยนค่ะ ใครอยู่ย่านพัฒนาการแถวซอย 37 แล้วอยากลองของหวานที่กินเพลินแบบไม่ต้องคิดเยอะ ปังปิ้งนูเทลล่าชิ้นหนาแนวนี้ถือว่าเข้าทางมาก กัดไปเจอความกรอบนอกนุ่มในกับนูเทลล่าเข้มข้นเต็มแผ่นคือจบจริง ๆ

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