Утро в 5:00 🌞 Советы японской мамы, как поддерживать порядок дома с 3 детьми

Please watch the video in 4K resolution! 📸 —VIDEO MEMO🏷️— 📍Mentaiko (Spicy Cod Roe) Baguette Baguette: 1/2 loaf Mentaiko: 1 sac (remove from membrane and finely chop) Unsalted butter: 15g Minced garlic: 1/2 tsp (adjust to taste) Toppings (optional): Shredded nori (seaweed), parsley, shiso leaves, etc. 📍Chestnut Rice Rice: 2 cups (go) Fresh chestnuts: Approx. 250–300g (in the shell) Seasonings: Sake: 1.5 tbsp Mirin: 1 tbsp Salt: 1 tsp 📝 Soak the fresh chestnuts in a bowl of lukewarm water (around 40°C) for 30 minutes to an hour; this softens the shells and makes them easier to peel. 📍Pumpkin Scones Cake flour (low-gluten flour): 200g Baking powder: 2 tsp Cinnamon: 1 tsp Cardamom: 1/2 tsp Allspice: 1/2 tsp Sugar: 50g / Salt: a pinch Unsalted butter: 50g Pumpkin (cooked and mashed): 120g Milk: 3 tbsp 📝 1. Combine flour and butter: Mix the dry ingredients (flour, spices, sugar, and salt), add the cold butter, and rub it into the flour mixture using your fingers. 2. Bring together: Add the pumpkin and milk, then mix using a spatula—using a "cutting" motion—until the dough comes together. 3. Shape and bake: Form into a circle about 2cm thick and cut into 8 wedges. Bake in an oven preheated to 200°C for 18–20 minutes. Instagram:   / flowersandme0   I post video updates and snippets of my daily life on Instagram! [Subscribe] → https://x.gd/pNX4z You’ll receive notifications whenever I post a new video! 💌 I’m always so happy to get notified about new subscribers! ☺︎ #cozyvlog #lifeinjapan #cookingvlog #dailylifeinjapan