シャドーイング練習: Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps - 動画で英語スピーキングを学ぶ
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186 文
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You know, I've met so many people who say they don't like baking for all sorts of reasons.
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I think this is like beginner baker's gold.
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It's that gateway baker's recipe.
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Today we are going to make Wonder Bread.
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Super easy, super fast, only a few ingredients, and it's delicious.
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And it happens to be gluten-free.
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That's crazy.
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Rick always wants his YouTube thumbnail.
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What?
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It's Wonder Bread.
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There's a lot of white rice type bread dough recipes out there from Taiwan, China, India.
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This one, the reason why I like it is you can make it with pretty much any off the shelf rice
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and it comes together super fast in a blender.
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Our brilliant chef, Matthew, has kind of gone off the deep end.
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He developed the same recipe from every grain you can think of.
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You gotta get it at chefs.com.
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All right, you don't need much stuff.
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Rice?
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Same rice, already scooped.
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Da-da-da-da-da!
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Rice in a bowl.
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You got to soak the rice.
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For how long?
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Well, it depends.
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Depends how much of a hurry you're in. So...
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You can go right into making the bread right here, right into the blender, but if you soak the rice,
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even 20, 30 minutes, we've found, goes a long way.
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When you have dried rice, it's a little bit more than a little bit more.
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Dried rice, it's like basically this hardened shell of starch, right?
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But as you soak it that starch starts to soften up And that means when you blend it,
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it's gonna be finer and when it's finer That means it's going to be fluffier.
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So I'm gonna put this one aside.
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I'll make a loaf later.
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This guy It's been soaking 30 minutes or so it just gets like a little bit puffier chalkier,
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looks like a little cloudier than fresh rice.
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We're not trying to wash all the starch off.
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We're just soaking it.
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Drain.
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Everything goes in the blender.
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Here's what we got.
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A little more water.
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Oil.
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You can use any oil you want.
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It'll just change the flavor.
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You can go neutral.
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You can go olive oil, sesame oil, whatever you want.
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Salt.
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Need salt for a little flavor.
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Sugar.
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A little flavor.
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Also speeds up the yeast. And yeast.
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Makes the bread rise.
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That's it.
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I don't think I need anything else.
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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.
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Salt.
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Too little salt.
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Bread doesn't taste like anything too much.
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Kills the yeast.
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Salt's one you want to, like, keep an eye on.
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Here's why I add, like, double, triple the amount of yeast often to a lot of breads.
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One, it rises way faster.
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Two, I love the yeasty flavor of it, you know?
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You know, like really nice, savory, umami, yeasty flavor.
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Oil, easy.
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That's it.
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Oil, again, you can do no oil.
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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.
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So there's a perfect little middle ground.
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We'll cover that on Chefs'ix.com.
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That's it.
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That's everything.
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I'm going like extra slow.
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This is like a fast bread.
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Everything goes in, bzzzt, pour it, bake it, easy.
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But I'm gonna stop and talk for a little bit.
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You want a high-power blender, the Vitamix, the Wearing, the Breville.
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We like the Breville one.
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You know, you don't want those, like, oyster-izers that you got at your grocery store for $29.
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Probably won't do the trick.
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If I blend it a little bit, I'll have crunchies, and there won't be enough fine enough flour,
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basically a rice flour, to actually get a nice sponge.
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If I blend too long and it gets too hot, I can kill the yeast altogether.
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Further, I can like gel and actually hydrate the starch and it'll be like a gum, like a gum paste.
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So I recommend going like full blast until you get a thermometer,
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and you go to 105 or so and stop.
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Because any of these high-power blenders that are going to make a nice smooth paste are also going to heat up, right?
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And the yeast is gonna die if it gets to 120, 125, 130.
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Here's the other thing sugar, starch, all this good stuff, the yeast is gonna start eating it right off the bat.
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And if it's 105, it's its most active temperature.
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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.
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And then poof, right in the oven.
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Part of why this bread is done in an instant and so quick, part of the, we're making the flour,
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the dough, We're proofing it and kind of priming the yeast all in the blender all in one step.
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So it's kind of magic that way.
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Am I even plugged in?
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Maybe?
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Let's find out.
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Burp-burp-burp-burp.
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Here we go.
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I'll pull it down for a second.
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You know if you like steam milk like you're making coffee or espresso or something like that?
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Same thing, I'm just...
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See how hot we are.
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We're up to a minute.
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Just because we're making a video, I'll pause and I'll temp it and see where we're at.
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Doo doo doo doo doo.
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Whoa ho ho ho!
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What do you know?
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105. Good thing we stopped.
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You can do little loaf, big loaf, muffins.
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I like the little loaf, bakes nice and fast.
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Right now, this is fermented.
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And you can taste it, like...
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Mmm, it's starting to taste like a little tingly.
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This recipe that I've got is dialed in for two of these pans.
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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.
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See how it goes all jiggly?
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And then it goes to, they also call it liquefaction, that like settling, settling in from solid to liquid.
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Alright, I'm gonna start here, a little bit of water here.
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That moisture on top is gonna have a nice little film so it doesn't desiccate.
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Case-hardened is the technical baking word.
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And it starts to really crack and break.
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And splits out and your bread loaf goes, pfft, shoots out like that.
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Matthew just blended these, what, 20 minutes ago?
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30?
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They're even like soufflain up the side here a little bit.
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So we're gonna bake these, see what happens.
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I think they could possibly like go over, but we'll also bake these ones when they just get to the top.
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Pretty, jiggly, amazing, huh?
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Rice yeast, couple ingredients.
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Da-da-da-da-da.
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Ooh, makes me nervous.
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Should we put it on a tray so it doesn't bake all of our elements?
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Or you're like, nah.
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I'm gonna hit it with a little bit more spray.
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What I got going on here is 365, 30 minutes.
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But I want to keep on the moisture.
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So check this out.
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I love this little tray here, this drip tray.
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And you go, a little water here.
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Boink.
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Done.
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Knew it.
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Uh-oh.
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So let's look at it, though. Who cares?
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Let's take an opportunity to screw something up and learn from it.
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This is overproof.
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We goof up, we make messes, we screw up too.
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Happens all the time.
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These are still gonna taste amazing.
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I just don't want the oven to be all screwed up with little rice bread lumps all over the elements, you know?
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Three, two, one.
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Beep.
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Wonder Bread.
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It's ready, guys.
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Check it out!
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Wowee.
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Wowee, wowee, wowee.
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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.
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Just in case, see where we're at.
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I hope you're...
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Oh, yeah.
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That's good.
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How pretty are they?
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Oh, my God.
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Ooh, maybe I don't even need a paring knife to get this out.
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Our wonderful blender bread is done.
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It's done baking.
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If I leave it in the pan, it'll be more gummy, wet, sticky.
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And the whole bread, the loaf overall, can start to dry out a little bit more that way.
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Sometimes you want that for like a banana bread or something, so it's stickier on the outside, you know?
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Check it out.
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I would never do this if I was going to slice it, but it's just like a half to with this bread.
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That is a nice loaf of bread.
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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.
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Hamburger buns, brioche, croissants, all sorts of stuff.
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So go to Chef's Up to get it all.
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Mm.
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Mwah!
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このレッスンの語彙とスピーキングのポイント
このB1レベルのスピーキングレッスンは、動画「Bread in Your Blender Will Blow Your Mind」を教材にしています。 繰り返し出てくる語は次のとおりです：bread, rice, yeast, bum, blender。 この動画には、シャドーイング用の文が185文、単語が1498語あります。 音声の長さは9:30です。 話す速さは1分あたり約158語で、日常会話に近い自然なペースです。 英語の頻出3,000語に含まれる単語は78%だけなので、語彙は難しめです。
この動画の重要語彙
動画の中で特に難しい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| yeast 名詞 | /jist/ | 酵母, イースト |
| blender 名詞 | /ˈblɛn.dɚ/ | ブレンダー, ミキサー |
| bake 動詞 | /beɪk/ | 焼く |
| loaf 名詞 | /loʊf/ | パン一塊, パン一斤 |
| starch 名詞 | /ˈstɑɹt͡ʃ/ | デンプン, 澱粉 |
| soak 動詞 | /soʊk/ | 濡れる, 浸る 染みる |
| flavor 名詞 | /ˈfleɪvə/ | 味, 風味 |
| burp 動詞 | /bɝp/ | げっぷする, うっぷする |
| blend 動詞 | /blɛnd/ | 混ぜる |
| ingredient 名詞 | /ɪnˈɡɹiːdi.ənt/ | 成分, 原材料 |
| tray 名詞 | /tɹeɪ/ | 盆, トレイ |
| flour 名詞 | /ˈflaʊ.ə/ | 穀粉, 小麦粉 |
| oven 名詞 | /ˈʌ.vn̩/ | オーブン |
| gluten 名詞 | /ˈɡluːtən/ | グルテン |
| sticky 形容詞 | /ˈstɪki/ | 粘着性のある, 粘り気のある |
動画に出てくる句動詞
| 単語 | 発音 | 意味 |
|---|---|---|
| find out 動詞 | 見出す, 調べる | |
| speed up 動詞 | /spiːdˈʌp/ | スピードを出す |
繰り返し練習したい文
動画に出てくる短く完結した文です。日常会話でそのまま使えます。
- 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?
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している | I've met · we've found · have dried |
| 受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる | is fermented · is dialed |
| 「should」による助言 should + 動詞 — したほうがよいことを伝える | Should we put · shouldn't take |
| 動詞 + -ing enjoy, keep, stop… + -ing — 後ろに-ing形が続く動詞 | start eating · start rising |
注意したい発音
話し手はgonna, we're, I'mなど、短縮形や弱形を67回使っています。聞こえたとおりの短い形で発音しましょう。
- 「th」の音: thermometer /θɚˈmɑ.mɪ.tɚ/, thumbnail /ˈθʌm.neɪl/, altogether /ɔl.tuˈɡɛð.ɚ/
- 「sh」と「zh」の音: chef /ʃɛf/, brioche /bɹiːˈaʃ/, shelf /ʃɛlf/
- 長い単語（アクセントの位置に注意）: ingredient /ɪnˈɡɹiːdi.ənt/, thermometer /θɚˈmɑ.mɪ.tɚ/, altogether /ɔl.tuˈɡɛð.ɚ/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
- 自分の声を録音して元の音声と比べます。yeast, blender, bakeなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。