Практика Shadowing: Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps - Изучайте разговорный английский по видео
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186 предложений
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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.
2
I think this is like beginner baker's gold.
3
It's that gateway baker's recipe.
4
Today we are going to make Wonder Bread.
5
Super easy, super fast, only a few ingredients, and it's delicious.
6
And it happens to be gluten-free.
7
That's crazy.
8
Rick always wants his YouTube thumbnail.
9
What?
10
It's Wonder Bread.
11
There's a lot of white rice type bread dough recipes out there from Taiwan, China, India.
12
This one, the reason why I like it is you can make it with pretty much any off the shelf rice
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.
23
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.
46
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.
53
That's it.
54
I don't think I need anything else.
55
Rice goes in the blender.
56
Da da da da da!
57
Vasa.
58
Sugar.
59
If you'll notice, these are all the same ingredients you always put in bread.
60
Salt.
61
Too little salt.
62
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.
122
Bum-bum-bum-bum-bum-bum-bum-bum-bum.
123
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!
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Лексика и советы по произношению к этому уроку
Этот урок разговорной практики уровня B1 построен на видео «Bread in Your Blender Will Blow Your Mind». Чаще всего повторяются слова: bread, rice, yeast, bum, blender. В этом видео 185 предложений и 1498 слов для шедоуинга. Речь длится 9:30. Говорящий говорит в естественном темпе, около 158 слов в минуту, близком к повседневной речи. Только 78% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.
Ключевая лексика этого видео
Самые сложные слова из видео (15), с произношением и значением:
| Слово | Произношение | Значение |
|---|---|---|
| yeast существительное | /jist/ | дро́жжи |
| blender существительное | /ˈblɛn.dɚ/ | ми́ксер, смеси́тель |
| bake глагол | /beɪk/ | печь, испе́чь |
| loaf существительное | /loʊf/ | буха́нка, бу́лка |
| starch существительное | /ˈstɑɹt͡ʃ/ | крахма́л |
| soak глагол | /soʊk/ | намока́ть, намо́кнуть |
| flavor существительное | /ˈfleɪvə/ | вкус, арома́т |
| recipe существительное | /ˈɹɛs.ɪ.pi/ | реце́пт, спо́соб |
| burp глагол | /bɝp/ | рыга́ть, рыгну́ть |
| ingredient существительное | /ɪnˈɡɹiːdi.ənt/ | составна́я часть, ингредие́нт |
| tray существительное | /tɹeɪ/ | подно́с, лото́к |
| flour существительное | /ˈflaʊ.ə/ | мука́ |
| oven существительное | /ˈʌ.vn̩/ | печь, пе́чка |
| harden глагол | /ˈhɑɹdn̩/ | тверде́ть, затверде́ть |
| gluten существительное | /ˈɡluːtən/ | глюте́н, клейкови́на |
Фразовые глаголы, которые вы услышите
| Слово | Произношение | Значение |
|---|---|---|
| dry out глагол | высу́шивать, вы́сушить | |
| find out глагол | узнава́ть, узна́ть | |
| go off глагол | взрыва́ться, взорва́ться | |
| go over глагол | хорошо́ принима́ться | |
| heat up глагол | разогрева́ть, разогре́ть | |
| speed up глагол | /spiːdˈʌp/ | ускоря́ться, уско́риться |
Фразы, которые стоит повторять
Короткие законченные фразы из видео, которые пригодятся в повседневном разговоре:
- 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?
Грамматика в этом видео
Конструкции, которые говорящий использует чаще всего, с точными словами из видео:
| Конструкция | В видео |
|---|---|
| Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас | I've met · we've found · have dried |
| Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает | is fermented · is dialed |
| Совет с «should» should + глагол — сказать, что стоит сделать | Should we put · shouldn't take |
| Глагол + -ing enjoy, keep, stop… + -ing — глаголы, после которых идёт форма на -ing | start eating · start rising |
Произношение, на которое стоит обратить внимание
Говорящий использует 67 сокращённых и редуцированных форм, например gonna, we're, I'm. Произносите их коротко, так, как слышите.
- Звуки «th»: thermometer /θɚˈmɑ.mɪ.tɚ/, thumbnail /ˈθʌm.neɪl/, altogether /ɔl.tuˈɡɛð.ɚ/
- Звуки «sh» и «zh»: chef /ʃɛf/, brioche /bɹiːˈaʃ/, shelf /ʃɛlf/
- Длинные слова — следите за ударением: ingredient /ɪnˈɡɹiːdi.ənt/, thermometer /θɚˈmɑ.mɪ.tɚ/, altogether /ɔl.tuˈɡɛð.ɚ/
Как заниматься с этим видео
- Прослушайте всё видео один раз молча и выпишите незнакомые слова.
- Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
- Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как yeast, blender, bake.
Что такое техника Shadowing?
Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.