A Rainy Reset | Shokupan Baking & Mindful Gifting | Slow Living Vlog скачать в хорошем качестве

A Rainy Reset | Shokupan Baking & Mindful Gifting | Slow Living Vlog

After weeks of rain, the countryside has transformed - but there is a certain peace and the promise of Spring to be found in the landscape. Welcome to Vlog 02 of Silver & Slow. Today is about the rituals that keep us grounded when the weather keeps us inside. Join me in the kitchen for the calming process of making Shokupan (Japanese Milk Bread), followed by a walk through the flooded fields with Luna, my silver Labrador. Thank you for pausing to take a breath with us today. Connect with us on Instagram: @SilverAndSlow Chapters: 0:00 Preview 0:15 Baking Shokupan 7:35 A walk through flooded UK countryside 9:13 Mindful gifts - wrapping and book recommendations 17:53 Goodnight from Luna #SlowLiving #EnglishCountryside #Shokupan #JapaneseGifts #MinimalistVlog #SilverLabrador #WorkLifeBalance Recipe and Links: The Shokupan Recipe (Tangzhong Method). I doubled the quantities in this video from Cupcake Jemma which I highly recommend:    • Easy Shokupan Recipe - Japanese Milk Bread...   Tangzhong ingredients: 120 mL water 120 mL milk 50 g strong white flour Dough ingredients: 240 mL milk 100 g sugar 12 g active yeast (or better still, follow the instructions on your yeast packet for the weight of flour being used) 30 g milk powder (the original recipe uses toasted milk powder but I didn't toast it and the bread was still delicious!) 2 eggs 2 teaspoons sea salt 120 g butter (room temperature - very soft) Making the tangzhong: Whisk the water and flour over a medium heat until the lumps are gone, then add the milk and continue to mix until a thick paste is formed. Cover and leave to cool. Making the dough: Warm the milk and add a tablespoon of sugar and the yeast and mix - leave to activate. Add the eggs, the rest of the sugar, the milk powder and the sea salt to the flour. Then add in the cooled tangzhong and the yeast mixture. Mix on a medium speed setting for about 5 minutes and then slowly add in the soft butter. You may need to adjust with a little more flour or liquid (water or milk). The dough should be smooth and glossy after another 5 minutes of mixing. Leave the dough to prove until it has doubled in size (this could even be done overnight in the fridge). Knock back the dough and divide into equal pieces. Roll the dough pieces into rectangles - fold the edges into the centre and role again so that the width of the rectangle is the same as your loaf tin. Roll up the rectangle into a tight scroll and place into the tin with the seam down and the scroll against the long edges of the tin. Leave to prove again and bake in a preheated oven for 30-35 minutes at 165 degrees C. Beautiful gift wrapping: This YouTube short gives a better demonstration of this lovely gift wrapping technique:    • Gift Wrapping | Rectangular Gift Wrapping ...