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SHIO PAN The Newest Menu From Holiday Pastry ✨

When the way@HOLIDAY PASTRYHas there been a new menu like salt bread or Shio Pan? Of course there is? We will miss ordering this menu.

A new soft, buttery-scented, crispy bread with a little salty salt grain that goes well together.

Price in Delivery is 75 Baht per piece if order 5 pieces for 350 Baht

# Drug sign with lemon8 # HolidayPastry # Insarin # innsarin

2025/3/10 Edited to

... Read moreหลายคนเสิร์ชหา “charcoal shio pan” แล้วอาจงงนิดนึงว่ามันต่างจากชิโอะปัง (Shio Pan) ปกติยังไง จากที่ลองกินและเทียบฟีลดู ส่วนใหญ่คำว่า “charcoal” มักหมายถึงแป้งที่ผสมผงถ่าน (activated charcoal) ทำให้สีขนมปังออกเทา/ดำ และบางร้านจะชูว่าให้ความหอมเฉพาะตัว แต่รสหลักๆ ยังเป็น “ขนมปังเกลือ” เหมือนเดิม คือกรอบนอกนุ่มใน หอมเนย แล้วตัดด้วยเกลือเม็ดเล็กๆ บนหน้า ถ้าคุณกำลังจะสั่งเดลิเวอรี่ มีทริคเล็กๆ ให้ได้ฟีลกรอบเหมือนเพิ่งออกจากเตา: พอขนมมาถึงอย่าเพิ่งปิดถุงทิ้งไว้ เพราะไอน้ำจะทำให้ผิวนิ่มลง เราชอบเอาออกจากถุงพักไว้แป๊บ แล้วอุ่นด้วยเตาอบ/หม้อทอดลมร้อนประมาณ 160–170°C 3–5 นาที (คอยดูสี) จะช่วยให้ “กรอบนอก” กลับมา และกลิ่นเนยชัดขึ้นมาก ส่วนไมโครเวฟจะทำให้นุ่มไว เหมาะกับคนชอบเนื้อหนึบๆ มากกว่า เรื่องรสชาติสำหรับสายชิโอะปัง จุดสำคัญคือบาลานซ์ “เนย + เกลือ” ถ้าเกลือน้อยไปจะเลี่ยนง่าย แต่ถ้าโรยเกลือเม็ดเล็กๆ พอดีจะช่วยตัดหวาน/มัน ทำให้กินเพลินแบบหยุดยาก (อันนี้คือจุดที่เราชอบที่สุด) แนะนำให้ลองกินแบบไม่จิ้มอะไรก่อนหนึ่งชิ้น เพื่อจับรสเนยและความเค็มให้ชัดๆ แล้วค่อยเพิ่มท็อปปิ้งทีหลัง ไอเดียจับคู่ให้เหมาะกับสไตล์ charcoal shio pan (หรือชิโอะปังทั่วไป) ที่เราลองแล้วเวิร์ก: - กาแฟดำ/อเมริกาโน่: ช่วยตัดความมันของเนย ทำให้รสเกลือเด่นขึ้น - ลาเต้/นมสด: เหมาะกับคนชอบความละมุน กินแล้วนุ่มนวลมาก - เพิ่มไส้เองแบบง่ายๆ: ผ่าครึ่งใส่ชีส สโมคแฮม หรือไข่คน จะกลายเป็นมื้อเช้าจริงจัง อีกอย่างที่คนชอบถามคือ “charcoal” กินแล้วเป็นอะไรไหม—โดยทั่วไปกินได้ แต่ถ้าใครทานยาบางชนิดเป็นประจำ แนะนำเลี่ยงช่วงเวลาใกล้กินยา เพราะผงถ่านบางประเภทอาจรบกวนการดูดซึม (ปลอดภัยสุดคือเว้นห่างไว้) ส่วนถ้าคุณสั่งแล้วได้เป็นชิโอะปังสีทองปกติ ก็ไม่ต้องตกใจนะ บางทีคำค้นในกูเกิลเป็นคำที่คนใช้เรียกรวมๆ มากกว่า ให้ยึดจากหน้าร้าน/รูปเมนูเป็นหลัก สรุปคือ ถ้าคุณอยากได้ขนมปังเกลือที่ “กรอบนอกนุ่มใน หอมกลิ่นเนย และมีเกลือเค็มๆ นิดๆ” แนวนี้ตอบโจทย์มาก และยิ่งอุ่นก่อนกินคืออร่อยขึ้นชัดเจน ใครเป็นสายชิโอะปังหรือกำลังหา charcoal shio pan ไว้ลอง แนะนำให้สั่งมาชิมสักครั้ง แล้วอย่าลืมอุ่นก่อนนะคะ

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