Shadowing Practice: Baker Answers Baking Questions from Twitter | Tech Support | WIRED - Learn English Speaking with Video
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1
One, two, three!
2
Hi, I'm Mina Kasem and today I'll be answering your questions on Twitter.
3
This is baking support.
4
First up we have...
5
At ClickHoleBot, how do bakers decide what temperature to bake at?
6
So I kind of see a trend in most baking as 350, but there's so many different unique things that you can be baking baking.
7
A meringue can go low and slow.
8
Something else will want fast heat so you can crunchify the outside.
9
I think you have to go specifically to what you're making just
10
because if you bake something too hot you'll burn the outside and you'll have raw dough on the inside.
11
If you bake something too slow your cookies could just sort of melt away instead of keeping their form
12
and actually being cooked inside.
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So depends on what you're making.
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At Kate underscore Neil.
15
At this point I'm not sure if I'll ever understand the difference between baking soda, baking powder or cornstarch.
16
Baking soda needs acid and liquid in order to activate but we're using that usually on denser things like cookies.
17
Then we have baking powder which only needs liquid to really activate and that is a more controlled temperature.
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Those are cakes, airier, lighter, fluffier things.
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Cornstarch though, the way I do use it a lot in baking now that I think about it, is in baking spray.
20
I use a lot of baking spray in my pans to let them release them really fast.
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And the difference between a cooking spray and a baking spray is basically that a baking spray has cornstarch in it, so it will very, very easily release the goods.
22
At Jimmy Shaw, I'm not good at baking.
23
Do you use salt when baking cupcakes?
24
Alright, Jimmy, let's talk about salt for a second because I love salt.
25
It is actually a flavor enhancer, so you can definitely add a little bit of salt here and there in different recipes, but make sure that you are checking what the recipe is and what it calls for.
26
I personally love sprinkling a little bit of sea salt over my cookies just before I bake them, no matter what kind I'm doing, because salt enhances flavor, and who doesn't want to enhance their cookies?
27
Up next, we have Don't Tell Scotty.
28
Okay, but when making cupcakes, what is the deal with frosting?
29
How can it be so difficult to make?
30
I refuse to stop baking cupcakes until I've mastered a perfect cream cheese frosting.
31
If you prefer buttercream, get out of my life.
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Same, girl.
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I have a cream cheese to the core on every flavor of cake.
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My bakery, we only use cream cheese frosting, so I'm with you.
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One thing that I love about cream cheese frosting is you can sort of do one, one, one.
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And I know that just sounds crazy, so I'll break it down.
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One stick of butter, one bar of cream cheese, and one 16-ounce bag of powdered sugar.
38
Well, you could add a little bit of vanilla at the end, but the ratio should just be where you still have it creamy and rich and thick, but it's not too sweet.
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But that is my favorite, favorite cream cheese recipe and it's so easy to remember when you're out shopping.
40
1-1-1. At Horamorty.
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Hello guys, I need a cake.
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I think it's called an explosion cake.
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I want it for myself.
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Well, I can't send you one, but I can definitely show you how to make one.
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Here we have six layers of cake and they are six inch rounds that I baked them in.
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Here I have my cream cheese frosting.
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So I'm gonna start by doing one ring.
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Doesn't need to be perfect.
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And I'm gonna start with my bottom layer.
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You're going to see that I pressed it down and it allows the cake to not move around.
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Whoa, magic!
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And then we're going to do another ring.
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There we go.
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You don't want to get any frosting on the inside because that's where we're going to fill it with sprinkles.
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Fresh frosting is the best.
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Room temperature butter and very cold cream cheese is the way I do it.
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Color is very important too.
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I mean, I think you can see how vibrant my colors are, but I use gel food coloring.
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my sprinkle explosion mix.
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We're gonna fill it all the way to the top and don't be scared, don't be shy.
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You actually want to make sure
62
that the sprinkles are coming a little bit higher than the cake because don't forget we still have more frosting to do.
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A lot of people like to trim the top of the cake so that it becomes very flat, looks professional and clean.
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My easy trick of getting something flat and perfect is flip it over.
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And that my friends is how you make a rainbow explosion cake.
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At Chang Feng.
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Wow, what a perfect timing.
68
She's asking how do you frost a cake.
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Ta-da!
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The first step in frosting a cake for me is crumb coating.
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We're going to do a very, very, very thin layer of frosting all around the cake.
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What we're trying to do is seal in the crumbs.
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My favorite tool, I literally keep it in my back pocket because it's ready to go, is a cake scraper.
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If you don't have a cake scraper, a spatula, a butter knife, anything will do.
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Okay, so I've added a little bit more frosting and now we're ready to actually frost it.
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This layer doesn't need to be too thick.
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You're just gonna keep rotating it and rotating it until the cake scraper does its thing.
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And I want to just let you guys know I'm not applying a ton of pressure to it.
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I'm just lightly making sure that we are scraping off anything that's too much frosting
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and then filling in anything that's a hole.
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And you just want to make sure you're cleaning it off because you don't want the sprinkles sticking to the board.
82
You want the sprinkles sticking to the cake.
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There's so many different ways that you can cover a cake with sprinkles.
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My favorite tool is my right hand.
85
What I do is I scoop as many sprinkles as I can into my hand and I'm just going to slowly glide, not applying too much pressure,
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but just enough so the sprinkles are sticking.
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You're going to go straight over and try and get as much as you can.
88
Just tilt the slightest bit.
89
Ta-da!
90
Sprinkle explosion cake.
91
Okay, now the moment we've all been waiting for, we are going to cut into this explosion cake.
92
Here we go.
93
You want to make sure you're cutting a very big slice all the way down to the center.
94
One, two, three!
95
There you have it!
96
Sprinkle explosion cake!
97
At LilyGabos1, serious question.
98
Why do cupcakes and cookies literally have the same exact ingredients but have completely different textures and taste nothing alike?
99
They don't have the same exact ingredients because here we're talking about ratios.
100
are so so important.
101
I'm from Mexico and when you think about chilaquiles or enchiladas or just different Mexican dishes,
102
they also carry very very similar ingredients but taste different because they have different textures and different ratios.
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Once you start messing around with that you can create so many different dishes.
104
Up next we have Fi.
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I'm a failure.
106
Why is my cake so flat?
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First of all Fi, you are not a failure.
108
You just made an amazing dessert.
109
So let me describe this to you.
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She has here an upside down pineapple cake with cherries, like going for it, and it's very very thin.
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But actually it doesn't look like there's anything wrong with it.
112
The texture and the color look amazing.
113
I think what you did wrong here is that your pan was too big.
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So if you want a fluffier cake, use a smaller pan and that way it'll be fluffier.
115
Miss Camille, ooh I see sprinkles in here.
116
What are sprinkles even?
117
Are they just colorful sugar?
118
But why don't they taste like sugar?
119
Actually we have sprinkles right here.
120
So there's so many different kinds.
121
When you're talking about a nonpareil, they're the teeny tiny little circle balls that I cover my cakes in.
122
And those are actually really crunchy and those are made out of sugar.
123
More traditional American sprinkle, it's actually gel based, which gives it that texture that when you squeeze it, it's sort of, instead of popping or cracking,
124
it sort of has this gel texture.
125
At Envy Slove, literally why do all my cookies end up so flat?
126
I'm doing everything right.
127
Let's talk about flat.
128
So, when your cookie is too flat, there's a few things that could go wrong there.
129
The first one being if your dough is too warm
130
or your butter is too warm before you put it into
131
the oven Then it's already instantly going to start flattening out as it hits
132
that heat It can also be too flat
133
if you're putting it in the oven at too low of a temperature
134
Because low and slow is not a friend to cookies Basically, it just starts flattening out the dough and never really taking a shape but
135
Still tastes good You also don't want the temperature in your oven to be too hot
136
because then what happens is your cookie almost starts to shrink quite the opposite of the flattening
137
and it gets very very hard and the outside is hard
138
and overly brown but the inside could actually still be a little bit raw which is not something that we want.
139
Under baking your cookies I know a lot of people love a doughy gooey cookie
140
but under baking your cookie can just be really terrible
141
because as you can see it just bulges in the center
142
and that means that it didn't even completely cook through to even get the right cookie shape.
143
Lastly, we have a perfect cookie.
144
350 degrees, cold, cold, cold dough.
145
Perfectly put in, scooped out of a ball, baked perfectly, just for me.
146
At Lexi Lane, question, when making cupcakes do you fill the entire baking cup or just a little bit?
147
If you're using a liner, I usually do about two-thirds of the liner
148
because you want it almost to rise
149
that third portion here plus the little top over
150
so you just have enough room to decorate and it's nice
151
and domed because your cupcake will rise more than whatever you put in.
152
So, rule of thumb, two-thirds.
153
The Black Heart King.
154
Okay, how do I get good at baking?
155
I keep trying but I can't do it right.
156
One good rule is to take it as if it was science.
157
I personally use a scale, but if not, just try and make sure that you're using your dry measuring cups for your dry cups, your wet measuring cups for your wet ingredients, and definitely never mix those.
158
Another good rule is actually to be patient.
159
Don't try and get in there early.
160
I see so many cakes that end up being like tipsy because you're frosting it when it's too warm.
161
Just be patient, give it that time it needs to cool
162
or proof or whatever it is to make good ones to do.
163
At the very least, you get to eat a lot of sugar, right?
164
That's good.
165
This is not a joke.
166
Can you make your own sprinkles at home somehow and make them pink?
167
You could totally make them at home.
168
You just need to have a very, very thin tip on the piping bag.
169
Look up a great recipe.
170
There's so many easy ones.
171
Make sure you're mixing in your color beforehand.
172
Put it into that piping bag and you're just going to make really long, thin lines over and over and over again.
173
And once you've baked them, I like to crack them or you could just crack them like spaghetti.
174
And if you want to go even crazier, luster dust them and make them sparkle.
175
Let's see who's next.
176
We have at Echoes and Void.
177
How do bakers make meringue?
178
Is that even possible? So possible. So delicious.
179
Takes a little bit of time with a lot of egg yolks, but the key is meringue powder.
180
Put a little bit in into your egg whites and sugar, and you basically have to let them whisk forever and ever and ever until you get this peak white,
181
which is just beautiful and it looks like a mistletoe version of frosting.
182
I don't even know what I'm describing, but it's amazing and you can make meringue cookies.
183
Up next, we have at CN Christina Kay.
184
Watched all these buttercream tutorials and hmm, I don't have a cake scraper or a ruler.
185
This is going to be very interesting.
186
It is interesting, but interesting can be fun.
187
You could also use the back of an offset spatula.
188
You could probably use a butter knife.
189
I dip my knife in a very hot cup of water, wipe it off, and since then the butter knife is hot, it'll easily smoothen off the little corners.
190
And then if not, just do a fun design.
191
It doesn't need to be perfect.
192
Cover it in sprinkles.
193
At H-D-I-L-N, why are my cupcakes so empty?
194
I think if you're getting air pockets inside of your cupcakes, one thing I recommend is once you've poured your batter into the tin, I give it a little tap, tap, tap on the counter,
195
and that evens out my batter, but it's also going to release some of those air bubbles so that you don't have huge pockets inside.
196
But you could just call this an eclair and say you succeeded.
197
Up next, we have at KTLoria, baking Twitter.
198
Can you please explain the chemical process that turns my perfectly tasty sugar dough into utterly mediocre cookies?
199
They're not mediocre cookies once you bake them, but you are baking everything together.
200
When you're tasting it, you're probably loving those little grains of sugar that are just raw, right?
201
And once they get melted into the cookie, they're blending with that butter.
202
So maybe up your sugar a little bit or dust them on top, roll them around in some sugar when you bake them, because it sounds like you have a sweet tooth.
203
Olivia at The Northernist.
204
Okay, I've got a big birthday cake question.
205
I love birthdays.
206
Do you like that thick white fondant icing on birthday cakes or no?
207
No, I am not a fan of fondant whatsoever.
208
The texture of fondant, whether you're using a marshmallow or a sugar base, it's basically like a Play-Doh, right?
209
And you can play with it, you can color it, you can roll it out.
210
It's very sweet and it's edible, but I wouldn't say it's delicious for the most part.
211
I mean, let's be real.
212
We're not making bananas here.
213
You shouldn't have to peel your cake to eat it.
214
I want to lick my frosting off.
215
At AmmaLives, what's the hardest thing to bake and why is it cookies?
216
I don't think it's cookies, to be honest with you.
217
I think that maybe the expectations
218
that people carry on what they want their cookie to look
219
like versus the cookies they're actually making could be a little bit different.
220
But the hardest thing for me to bake, I would have to say, are souffles.
221
You know when you order dessert at a restaurant, they always tell you, if you want the souffle, please let us know in advance.
222
It feels like a trick where they're feeding you, order the souffle.
223
Number one, they are feeding you, order the souffle.
224
Definitely always order the souffle.
225
And number three, it does take forever.
226
It's something that is rising slowly, right?
227
It's not something that's just being baked like a cake.
228
It has this mousse texture.
229
It's fluffy, it's light, it's airy.
230
So it's temperature sensitive and it needs to be in there long enough for it to rise.
231
It rises so perfectly like a puffy cloud and it's delicious.
232
But that's way harder than a cookie.
233
Up next we have at Rotis.
234
Can I replace butter with I can't believe it's not butter when baking cupcakes?
235
Technically you can but they're not going to come out the same because it's not butter, right?
236
If you want to use a replacement without lactose, Green Valley actually makes a butter that is identical to butter and will melt and act the exact same way.
237
I've had so much success with it.
238
At Amy V303, am I the only one that uses milk instead of water when making cupcakes?
239
I hope not.
240
I think you're referring to box mix cake
241
and they do always say to use water and oil or eggs but 100% you should replace the water with milk.
242
So water obviously evaporates doesn't add flavor.
243
Milk has a fat content just like you would with butter and it just makes for a way better baked good.
244
Alright, that's all the questions we have for today.
245
I hope you guys all learned something.
246
I certainly had so much fun.
247
All I know is that I'm going to go off, eat a whole lot of cookies, whether they were flat or not.
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אוצר מילים והערות הגייה לשיעור הזה
שיעור הדיבור הזה ברמה B1 מבוסס על הסרטון “Baker Answers Baking Questions from Twitter”. המילים שחוזרות הכי הרבה: cake, cookie, baking, sprinkle, frosting. בסרטון הזה יש 247 משפטים ו-2928 מילים לתרגול Shadowing. הדיבור נמשך 15:13. הדובר מדבר מהר, כ-192 מילים בדקה, אז צפו לצלילים מחוברים ומקוצרים. רק 79% מהמילים נמצאות בין 3,000 המילים הנפוצות ביותר באנגלית, כך שאוצר המילים מאתגר.
אוצר מילים מרכזי בסרטון הזה
15 המילים המתקדמות ביותר בסרטון, עם ההגייה והמשמעות שלהן:
| מילה | הגייה | משמעות |
|---|---|---|
| bake פועל | /beɪk/ | אָפָה |
| cookie שם עצם | /ˈkʊki/ | עוּגִיָּה, עוגייה |
| frost שם עצם | /fɹɔst/ | כְּפוֹר |
| explosion שם עצם | /ɛkˈsploʊ.ʒən/ | פִּיצוּץ |
| dough שם עצם | /doʊ/ | בָּצֵק |
| meringue שם עצם | /məˈɹæŋ/ | מקצפת |
| ingredient שם עצם | /ɪnˈɡɹiːdi.ənt/ | מרכיב, מצרך |
| flavor שם עצם | /ˈfleɪvə/ | טַעַם |
| powder שם עצם | /ˈpaʊ.dɚ/ | אַבְקָה |
| melt פועל | /mɛlt/ | ניתך, נמס |
| oven שם עצם | /ˈʌ.vn̩/ | תַּנּוּר |
| crumb שם עצם | /kɹʌm/ | פֵּרוּר |
| dessert שם עצם | /dɪˈzɝt/ | קינוח \ קִנּוּחַ |
| dish שם עצם | /dɪʃ/ | צַלַּחַת |
| baker שם עצם | /ˈbeɪ.kɚ/ | אוֹפֶה, אוֹפָה |
Phrasal verbs שתשמעו
| מילה | הגייה | משמעות |
|---|---|---|
| come out פועל | /ˌkʌm ˈaʊt/ | יָצָא |
משפטים שכדאי לחזור עליהם
משפטים קצרים ושלמים מהסרטון שאפשר להשתמש בהם בשיחה יומיומית:
- Do you use salt when baking cupcakes?
- I think it's called an explosion cake.
- She's asking how do you frost a cake.
- Why is my cake so flat?
- I keep trying but I can't do it right.
דקדוק בסרטון הזה
המבנים שהדובר משתמש בהם הכי הרבה, עם המילים המדויקות מהסרטון:
| מבנה | בסרטון |
|---|---|
| הווה מושלם (Present perfect) have/has + past participle — פעולה שקרתה בעבר ועדיין יש לה חשיבות או השפעה עכשיו | I've mastered · I've added · you've baked |
| סביל (Passive voice) be + past participle — הדגש הוא על מה שקורה, לא על מי שעושה את הפעולה | being cooked · are made · being baked |
| פועל + -ing enjoy, keep, stop… + -ing — פעלים שמתחברים ל-ing אחריהם | love sprinkling · stop baking · keep rotating |
| שם תואר מובהק (Superlatives) the -est / the most … — לציין את הגבוה או הנמוך ביותר בקבוצה | the best · the slightest · the hardest |
הגייה ששווה לשים לב אליה
הדובר משתמש ב-95 קיצורים וצורות מקוצרות, כמו you're, don't, I'm. אמרו אותם בצורה הקצרה, כפי שאתם שומעים אותם.
- הצלילים של “th”: smoothen /ˈsmuːðən/, thumb /ˈθʌm/, tooth /tuθ/
- הצלילים של “sh” ו-“zh”: explosion /ɛkˈsploʊ.ʒən/, dish /dɪʃ/, marshmallow /ˈmɑɹʃˌmɛl.oʊ/, expectation /ˌɛk.spɛkˈteɪ.ʃən/
- מילים ארוכות — שימו לב להטעמה: ingredient /ɪnˈɡɹiːdi.ənt/, mediocre /ˌmidiˈoʊkəɹ/, chilaquiles /ˌt͡ʃi.ləˈki.leɪs/, enchilada /ˌɛn.t͡ʃɪˈlɑ.də/, evaporate /ɪˈvæp.ə.ɹeɪt/
צלילים שדוברי עברית מתקשים בהם:
- /w/ — שפתיים מעוגלות, לא /v/: whoa /woʊ/, squeeze /skwiːz/, whatsoever /ˌ(h)wʌtsoʊˈɛvɚ/, wipe /waɪp/
- /æ/ — פתוח יותר מה-“אֶ” העברית, לא כמו “a” ב-“cup”: meringue /məˈɹæŋ/, flatten /ˈflæ.tən/, spatula /ˈspætjʊlə/, batter /ˈbætə/, activate /ˈæktɪˌveɪt/
- /r/ — הלשון לא נוגעת בשום מקום, לא ה-“ר” הגרונית: sprinkle /ˈspɹɪŋkəl/, frost /fɹɔst/, texture /ˈtɛkst͡ʃə(ɹ)/, spray /spɹeɪ/, meringue /məˈɹæŋ/
איך לתרגל עם הסרטון הזה
- הקשיבו לכל הסרטון פעם אחת בלי לדבר, ורשמו את המילים שאתם לא מכירים.
- התחילו במהירות 0.75×, תרגלו Shadowing משפט אחר משפט, וחזרו למהירות רגילה כשזה מרגיש קל.
- הקליטו את עצמכם והשוו למקור, תוך תשומת לב למילים כמו bake, cookie, frost.
מהי טכניקת השאדואינג?
שאדואינג היא טכניקת למידת שפה מבוססת מדע שפותחה במקור להכשרת מתורגמנים מקצועיים ופופולרית על ידי הפוליגלוט ד"ר אלכסנדר ארגואלס. השיטה פשוטה אך עוצמתית: אתה מקשיב לאודיו באנגלית ילידית וחוזר עליו בקול רם מיד — כמו צל העוקב אחרי הדובר עם עיכוב של 1–2 שניות בלבד. בניגוד להאזנה פסיבית או תרגילי דקדוק, שאדואינג מכריח את המוח והשרירים בפה לעבד ולשחזר דפוסי דיבור אמיתיים בו זמנית. מחקרים מראים שזה משפר משמעותית את דיוק ההגייה, האינטונציה, הקצב, הדיבור המחובר, הבנת השמיעה ושטף הדיבור — מה שהופך אותו לאחת השיטות היעילות ביותר להכנה לIELTS Speaking ולתקשורת באנגלית בעולם האמיתי.