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Bang Whipped Cream Jam & Strawberry🍓

Bang, toasted, fragrant, juicy butter, squeeze the jam into it.

Squeeze the whipped cream again and put fresh 😋 strawberries.

2023/10/5 Edited to

... Read moreถ้าใครอยากทำ “ปังปิ้งวิปครีมสตอเบอร์รี่” ให้อร่อยแบบคาเฟ่ แต่ยังทำง่ายๆ ที่บ้าน เราว่าคีย์หลักมี 3 อย่างคือ ขนมปังที่เลือก เนยที่ใช้ และจังหวะการประกอบค่ะ 1) เลือกขนมปังให้เหมาะ - ขนมปังแซนด์วิช: ได้ความนุ่ม กรอบนอกนิดๆ ทำเร็ว - ขนมปังบริออช/ฮอกไกโด: หอมเนย เนื้อนุ่มแน่น กินคู่แยมสตอเบอร์รี่แล้วเข้ากันมาก - ถ้าชอบกรอบๆ แบบร้านปังปิ้ง ให้ใช้ขนมปังหนาประมาณ 1.5–2 ซม. จะได้ผิวกรอบและยังนุ่มด้านใน 2) เทคนิคปิ้งให้หอมเนย “ฉ่ำแต่ไม่แฉะ” เราใช้เนยแท้จะหอมกว่า (เค็มนิดๆ ยิ่งตัดรสหวาน) ทาเนยบางๆ ก่อนปิ้งรอบแรกให้ผิวเกรียมนิดๆ แล้วค่อยทาเพิ่มบางๆ ตอนร้อนๆ เนยจะละลายเคลือบผิวแบบฉ่ำกำลังดี ไม่ต้องทาหนาจนเยิ้มค่ะ - กระทะเทฟลอน: ไฟอ่อน-กลาง ค่อยๆ ปิ้งกลับด้าน - เครื่องปิ้ง/เตาอบ: ปิ้งให้หน้าพอสี แล้วค่อยทาเนยเพิ่ม 3) แยมสตอเบอร์รี่กับวิปครีม จัดลำดับให้สวยและไม่เละ เราแนะนำให้บีบ/ทาแยมสตอเบอร์รี่ก่อน แล้วค่อยบีบวิปครีมทับ เพราะวิปครีมช่วยล็อกแยมไว้ไม่ไหลเยอะ และทำให้หน้าขนมดูฟูๆ น่ากิน - ถ้าแยมหวานมาก ให้บีบเป็นเส้นบางๆ หรือแต้มเป็นจุดๆ จะบาลานซ์กว่า - ถ้าวิปครีมเหลวไป ให้แช่เย็นหัวบีบ/ชามก่อนตี หรือแช่วิปครีมกระป๋องให้เย็นจัดก่อนบีบ จะอยู่ทรงสวยขึ้น 4) สตอเบอร์รี่สดหั่นชิ้น เลือกและเตรียมยังไง ล้างแล้วซับให้แห้งก่อนหั่นสำคัญมาก เพราะถ้ามีน้ำติดผลไม้จะทำให้ขนมปังปิ้งแฉะเร็ว เราชอบหั่นเป็นชิ้นพอดีคำ แล้ววางบนวิปครีม จะได้เป็น “สตอเบอรี่วิปครีม” ที่กินง่ายและสวยในกล่องพลาสติกใสด้วย 5) ไอเดียเพิ่มความอร่อย (ทำได้แต่ไม่จำเป็น) - โรยไอซิ่งนิดๆ หรือเกล็ดน้ำตาล เพิ่มฟีลคาเฟ่ - เติมอัลมอนด์สไลซ์/ครัมเบิล ให้มีความกรุบ - ถ้าชอบเปรี้ยวสดชื่น บีบเลมอนนิดเดียวลงบนสตอเบอร์รี่ก่อนวาง รสจะตัดหวานกำลังดี ทำเสร็จแล้วแนะนำให้กินทันทีตอนขนมปังยังอุ่นๆ กับวิปครีมเย็นๆ คือที่สุดค่ะ ถ้าต้องใส่กล่องพกไป ให้แยกวิปครีมกับสตอเบอร์รี่ไว้ แล้วค่อยประกอบก่อนกิน จะยังได้ปังปิ้งกรอบหอมเหมือนทำใหม่ๆ

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