تدريب Shadowing: Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps - تعلم التحدث بالإنجليزية عبر الفيديو
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186 جمل
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1
You know, I've met so many people who say they don't like baking for all sorts of reasons.
أتعلم، لقد قابلت الكثير من الأشخاص الذين يقولون إنهم لا يحبون الخبز لمجموعة متنوعة من الأسباب.
2
I think this is like beginner baker's gold.
أعتقد أن هذا هو بمثابة ذهب لخبازي المبتدئين.
3
It's that gateway baker's recipe.
إنها وصفة خباز غيتواي.
4
Today we are going to make Wonder Bread.
اليوم سنقوم بتحضير خبز وندر بريد.
5
Super easy, super fast, only a few ingredients, and it's delicious.
سهل للغاية وسريع للغاية، يتطلب مكونات قليلة فقط، وطعمه لذيذ.
6
And it happens to be gluten-free.
وإنه خالٍ من الغلوتين بالصدفة.
7
That's crazy.
هذا جنون.
8
Rick always wants his YouTube thumbnail.
يريد ريك دائمًا صورة مصغرة خاصة به لقناته على يوتيوب.
9
What?
ماذا؟
10
It's Wonder Bread.
إنه خبز وندر بريد.
11
There's a lot of white rice type bread dough recipes out there from Taiwan, China, India.
هناك الكثير من وصفات عجين الخبز من نوع الأرز الأبيض متوفرة من تايوان والصين والهند.
12
This one, the reason why I like it is you can make it with pretty much any off the shelf rice
السبب الذي يجعلني أحب هذه الوصفة هو أنه يمكنك تحضيرها تقريباً بأي نوع من الأرز المتوفر في المتاجر.
13
and it comes together super fast in a blender.
14
Our brilliant chef, Matthew, has kind of gone off the deep end.
15
He developed the same recipe from every grain you can think of.
16
You gotta get it at chefs.com.
17
All right, you don't need much stuff.
18
Rice?
19
Same rice, already scooped.
20
Da-da-da-da-da!
21
Rice in a bowl.
22
You got to soak the rice.
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For how long?
24
Well, it depends.
25
Depends how much of a hurry you're in. So...
26
You can go right into making the bread right here, right into the blender, but if you soak the rice,
27
even 20, 30 minutes, we've found, goes a long way.
28
When you have dried rice, it's a little bit more than a little bit more.
29
Dried rice, it's like basically this hardened shell of starch, right?
30
But as you soak it that starch starts to soften up And that means when you blend it,
31
it's gonna be finer and when it's finer That means it's going to be fluffier.
32
So I'm gonna put this one aside.
33
I'll make a loaf later.
34
This guy It's been soaking 30 minutes or so it just gets like a little bit puffier chalkier,
35
looks like a little cloudier than fresh rice.
36
We're not trying to wash all the starch off.
37
We're just soaking it.
38
Drain.
39
Everything goes in the blender.
40
Here's what we got.
41
A little more water.
42
Oil.
43
You can use any oil you want.
44
It'll just change the flavor.
45
You can go neutral.
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You can go olive oil, sesame oil, whatever you want.
47
Salt.
48
Need salt for a little flavor.
49
Sugar.
50
A little flavor.
51
Also speeds up the yeast. And yeast.
52
Makes the bread rise.
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That's it.
54
I don't think I need anything else.
55
Rice goes in the blender.
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Da da da da da!
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Vasa.
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Sugar.
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If you'll notice, these are all the same ingredients you always put in bread.
60
Salt.
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Too little salt.
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Bread doesn't taste like anything too much.
63
Kills the yeast.
64
Salt's one you want to, like, keep an eye on.
65
Here's why I add, like, double, triple the amount of yeast often to a lot of breads.
66
One, it rises way faster.
67
Two, I love the yeasty flavor of it, you know?
68
You know, like really nice, savory, umami, yeasty flavor.
69
Oil, easy.
70
That's it.
71
Oil, again, you can do no oil.
72
The bread will be a little bit chewier, a little denser, a little less spring, but you can do too much oil in the bread, kind of like once to rise and split and sink again and get dense.
73
So there's a perfect little middle ground.
74
We'll cover that on Chefs'ix.com.
75
That's it.
76
That's everything.
77
I'm going like extra slow.
78
This is like a fast bread.
79
Everything goes in, bzzzt, pour it, bake it, easy.
80
But I'm gonna stop and talk for a little bit.
81
You want a high-power blender, the Vitamix, the Wearing, the Breville.
82
We like the Breville one.
83
You know, you don't want those, like, oyster-izers that you got at your grocery store for $29.
84
Probably won't do the trick.
85
If I blend it a little bit, I'll have crunchies, and there won't be enough fine enough flour,
86
basically a rice flour, to actually get a nice sponge.
87
If I blend too long and it gets too hot, I can kill the yeast altogether.
88
Further, I can like gel and actually hydrate the starch and it'll be like a gum, like a gum paste.
89
So I recommend going like full blast until you get a thermometer,
90
and you go to 105 or so and stop.
91
Because any of these high-power blenders that are going to make a nice smooth paste are also going to heat up, right?
92
And the yeast is gonna die if it gets to 120, 125, 130.
93
Here's the other thing sugar, starch, all this good stuff, the yeast is gonna start eating it right off the bat.
94
And if it's 105, it's its most active temperature.
95
So we're gonna pour the batter in, and it's gonna immediately, like you're gonna see it in the first few minutes, it's gonna start rising and rising and rising, proofing, really fast.
96
And then poof, right in the oven.
97
Part of why this bread is done in an instant and so quick, part of the, we're making the flour,
98
the dough, We're proofing it and kind of priming the yeast all in the blender all in one step.
99
So it's kind of magic that way.
100
Am I even plugged in?
101
Maybe?
102
Let's find out.
103
Burp-burp-burp-burp.
104
Here we go.
105
I'll pull it down for a second.
106
You know if you like steam milk like you're making coffee or espresso or something like that?
107
Same thing, I'm just...
108
See how hot we are.
109
We're up to a minute.
110
Just because we're making a video, I'll pause and I'll temp it and see where we're at.
111
Doo doo doo doo doo.
112
Whoa ho ho ho!
113
What do you know?
114
105. Good thing we stopped.
115
You can do little loaf, big loaf, muffins.
116
I like the little loaf, bakes nice and fast.
117
Right now, this is fermented.
118
And you can taste it, like...
119
Mmm, it's starting to taste like a little tingly.
120
This recipe that I've got is dialed in for two of these pans.
121
Just split the load.
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Bum-bum-bum-bum-bum-bum-bum-bum-bum.
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Da-da-da-da-da-da.
124
See how it goes all jiggly?
125
And then it goes to, they also call it liquefaction, that like settling, settling in from solid to liquid.
126
Alright, I'm gonna start here, a little bit of water here.
127
That moisture on top is gonna have a nice little film so it doesn't desiccate.
128
Case-hardened is the technical baking word.
129
And it starts to really crack and break.
130
And splits out and your bread loaf goes, pfft, shoots out like that.
131
Matthew just blended these, what, 20 minutes ago?
132
30?
133
They're even like soufflain up the side here a little bit.
134
So we're gonna bake these, see what happens.
135
I think they could possibly like go over, but we'll also bake these ones when they just get to the top.
136
Pretty, jiggly, amazing, huh?
137
Rice yeast, couple ingredients.
138
Da-da-da-da-da.
139
Ooh, makes me nervous.
140
Should we put it on a tray so it doesn't bake all of our elements?
141
Or you're like, nah.
142
I'm gonna hit it with a little bit more spray.
143
What I got going on here is 365, 30 minutes.
144
But I want to keep on the moisture.
145
So check this out.
146
I love this little tray here, this drip tray.
147
And you go, a little water here.
148
Boink.
149
Done.
150
Knew it.
151
Uh-oh.
152
So let's look at it, though. Who cares?
153
Let's take an opportunity to screw something up and learn from it.
154
This is overproof.
155
We goof up, we make messes, we screw up too.
156
Happens all the time.
157
These are still gonna taste amazing.
158
I just don't want the oven to be all screwed up with little rice bread lumps all over the elements, you know?
159
Three, two, one.
160
Beep.
161
Wonder Bread.
162
It's ready, guys.
163
Check it out!
164
Wowee.
165
Wowee, wowee, wowee.
166
I actually didn't tempt these, but shouldn't take them out of the oven yet either, but I'm gonna do it just in case.
167
Just in case, see where we're at.
168
I hope you're...
169
Oh, yeah.
170
That's good.
171
How pretty are they?
172
Oh, my God.
173
Ooh, maybe I don't even need a paring knife to get this out.
174
Our wonderful blender bread is done.
175
It's done baking.
176
If I leave it in the pan, it'll be more gummy, wet, sticky.
177
And the whole bread, the loaf overall, can start to dry out a little bit more that way.
178
Sometimes you want that for like a banana bread or something, so it's stickier on the outside, you know?
179
Check it out.
180
I would never do this if I was going to slice it, but it's just like a half to with this bread.
181
That is a nice loaf of bread.
182
We've got so much good stuff about yeast, science of yeast, other breads, all sorts of gluten-free recipes, too, if that's your thing.
183
Hamburger buns, brioche, croissants, all sorts of stuff.
184
So go to Chef's Up to get it all.
185
Mm.
186
Mwah!
تنزيل التطبيق
كل ما تحتاجه للتحدث بطلاقة
تقييم النطق بالذكاء الاصطناعيتقييم كل جملة
تدريب IPAأتقن كل صوت
المفرداتابنِ رصيدك من الكلمات
لعبة المفرداتتعلّم أثناء اللعب
FOR YOU
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المفردات وملاحظات التحدث لهذا الدرس
هذا الدرس في المحادثة بمستوى B1 مبني على الفيديو “Bread in Your Blender Will Blow Your Mind”. أكثر الكلمات تكرارًا في الفيديو: bread, rice, yeast, bum, blender. يحتوي هذا الفيديو على 185 جملة و1498 كلمة للتدرب على الترديد. مدة الكلام 9:30. يتكلم المتحدث بسرعة طبيعية، نحو 158 كلمة في الدقيقة، قريبة من المحادثة اليومية. 78% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.
أهم المفردات في هذا الفيديو
أصعب 15 كلمة في الفيديو، مع النطق والمعنى:
| الكلمة | النطق | المعنى |
|---|---|---|
| yeast اسم | /jist/ | خَمِيرَة |
| blender اسم | /ˈblɛn.dɚ/ | خَلَّاط |
| bake فعل | /beɪk/ | خَبَزَ |
| loaf اسم | /loʊf/ | رَغِيف |
| starch اسم | /ˈstɑɹt͡ʃ/ | نَشَاء |
| soak فعل | /soʊk/ | اِبْتَلَّ |
| flavor اسم | /ˈfleɪvə/ | نَكْهَة, طَعْم |
| burp فعل | /bɝp/ | تَجَشَّأَ |
| ingredient اسم | /ɪnˈɡɹiːdi.ənt/ | مُقَوِّم |
| tray اسم | /tɹeɪ/ | صِينِيَّة |
| flour اسم | /ˈflaʊ.ə/ | طَحِين, دَقِيق |
| oven اسم | /ˈʌ.vn̩/ | فُرْن, تَنُّور |
| gluten اسم | /ˈɡluːtən/ | غْلُوتِين |
| dough اسم | /doʊ/ | عَجِين, عَجِينَة |
| moisture اسم | /ˈmɔɪs.t͡ʃɚ/ | رُطُوبَة |
الأفعال المركبة التي ستسمعها
| الكلمة | المعنى |
|---|---|
| heat up فعل | سَخَّنَ |
جمل تستحق التكرار
جمل قصيرة وكاملة من الفيديو يمكنك استخدامها في الحديث اليومي:
- I think this is like beginner baker's gold.
- All right, you don't need much stuff.
- Depends how much of a hurry you're in.
- I'll make a loaf later.
- Am I even plugged in?
القواعد في هذا الفيديو
أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:
| التركيب | في الفيديو |
|---|---|
| المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن | I've met · we've found · have dried |
| المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله | is fermented · is dialed |
| النصيحة بـ “should” should + فعل — قول ما يُستحسن فعله | Should we put · shouldn't take |
| فعل + -ing enjoy, keep, stop… + -ing — أفعال يتبعها الفعل بصيغة -ing | start eating · start rising |
نطق يحتاج إلى انتباه
يستخدم المتحدث 67 من الصيغ المختصرة، مثل gonna, we're, I'm. انطقها بصيغتها القصيرة كما تسمعها.
- أصوات “th”: thermometer /θɚˈmɑ.mɪ.tɚ/, thumbnail /ˈθʌm.neɪl/, altogether /ɔl.tuˈɡɛð.ɚ/
- أصوات “sh” و“zh”: chef /ʃɛf/, brioche /bɹiːˈaʃ/, shelf /ʃɛlf/
- الكلمات الطويلة — انتبه لموضع النبر: ingredient /ɪnˈɡɹiːdi.ənt/, thermometer /θɚˈmɑ.mɪ.tɚ/, altogether /ɔl.tuˈɡɛð.ɚ/
كيف تتدرب بهذا الفيديو
- استمع إلى الفيديو كاملًا مرة واحدة دون أن تتكلم، ودوّن الكلمات التي لا تعرفها.
- ابدأ بسرعة 0.75×، وردّد جملة جملة، ثم عُد إلى السرعة العادية عندما يصبح الأمر سهلًا.
- سجّل صوتك وقارنه بالأصل، مع الانتباه إلى كلمات مثل yeast, blender, bake.
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.