Luyện nói tiếng Anh bằng Shadowing qua video: How To Make Bread At Home | Jamie Oliver
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I want to show you how to make homemade bread.
Tôi muốn chỉ cho bạn cách làm bánh mì tự làm tại nhà.
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There's thousands of bread recipes out there with different flours, some have fresh yeast, some have dried yeast, some have no yeast, and there's so much choice
Có hàng ngàn công thức làm bánh mì khác nhau với các loại bột khác nhau, một số công thức dùng men tươi, một số dùng men khô, một số không dùng men, và có quá nhiều lựa chọn.
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but I want to give you the most basic one because there's so many of you that have never made bread before.
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This recipe I'm going to give you now is an absolute classic, it's so simple.
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We've got really humble ingredients.
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So first of all, get yourself 650 millilitres of tepid water.
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That means kind of like warmish and we're going to put
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that into a large bowl and I'm going to add one sachet of dried yeast.
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Give it a nice little mix up with a fork.
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If you want to put a little pinch of sugar in there
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or a little honey you can do
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that as well it just helps to wake the yeast up
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and if you leave it for a couple of minutes you'll see the bubbles starting.
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Now those bubbles are carbon dioxide okay and that carbon dioxide will become the little bubbles in your spongy bread.
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And listen, if you haven't got yeast, please don't worry about it.
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You can make flatbread.
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Fantastic.
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So we've got one kilo of strong flour that we're going to add into this water.
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So I'll add most of that kilo, holding just a little bit back.
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And I'm simply going to mix it up with a fork.
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So I'm using a fork at the moment because it keeps your hands clean.
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I'm going to give it a nice pinch of salt.
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You definitely don't want bland bread.
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So keep using the fork until the very last minute.
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And then you can use your hands.
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Now look, whether it's adults or kids, this is a brilliant thing to do.
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So you can see it's getting sticky.
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So if you get sticky hands, just take some of that flour and dust your hands down, move it around and we can pretty much clean the side of the bowl.
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Punch it, move it, knead it.
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There's no real right or wrong way.
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Just keep it moving.
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I think a lot of people are really scared of making bread and it's so easy.
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So look, let's get that bowl out, give it a little dusting with my hand and let's knead.
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So just keep moving the dough, you want the dough to be elastic.
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Now I can get rid of this board.
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So there's no right or wrong way to knead, just kind of move it,
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sort of move it apart like this, stretch it and you can move it around around like that, you can pick it up and throw it down.
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But you know what, if you've got kids, it's a fun thing to do, it's an activity.
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All the different flavours you can do, the shapes, the sizes, in a tin, on a tray, in a cheesecake mould, little ones, big ones, do you flavour it,
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do you take leftovers and put it inside a bread, do you do pizza, pizzetta, focaccia, calzone, there's so many different things you can do.
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And I think, now more than ever, it's quite nice to do this, something that feels really therapeutic,
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and I know it might sound like I'm being a little bit romantic
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but I think
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if we can achieve anything in these times of change it's like clawing back some of our reliance on convenience.
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So look just keep kneading it, actually I can already feel the yeast working, why?
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Because it's warm.
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Now I think it's had a good knead, I'll give it a little dusting from a height, I'll use my two hands just to go underneath it like this,
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a little bit of flour on top, just put your hands underneath it like that to create a little ball and then my friends there's your dough,
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that's going to double in size like that, it's going to be amazing.
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Let me show you, so I'll put this in a bowl like
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that and we'll cover it with like a damp cloth and in about an hour, hour and a half this will happen and have a little look,
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same quantity, same recipe, look at that, very cool.
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Look at the comparison.
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So what we want to do is now knock it back, okay.
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So we'll do that by punching it like that and you'll see it just like boof, collapse.
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Now in that hour, hour and a half it's developed flavour, so more flavour, more texture.
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I'll let this prove but let me show you what we want to do to this.
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Once you've knocked it back, you know, you can just take that out, we'll give it another little short knead,
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just for a second, you can see all the little bubbles, see, look at that.
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So we'll knock that out, now this kilo batch of dough is enough to make two large loafs.
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I quite like, you know, using the dough in different ways, so let's turn half of this dough into a sort of rustic loaf, okay.
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So I'll just slice this in half like that.
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Look at the bubbles guys, look at the bubbles.
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It smells amazing already.
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So we're going to use half of this for a lovely loaf.
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So I'll get a regular tray, give it a little dust,
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I'll just give it one little knead like this.
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So as you knock that air out, if you wanted to, you could shake this into anything you want.
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You could make it into a nice round loaf
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or you could plait it or you could shape it any way you like.
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I quite personally like making it into a sort of rustic slipper.
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Just give it a little tap like that and just stretch it.
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Now we're going to let that prove again for about half an hour to an hour
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and that will double in size, right?
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So just have a look at it now, you want it to be at least twice as big, at least, and just put it in a draft free place, a bit of flour on the top like that.
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I quite like doing it rustic like that because it kind of breaks
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and puffs up and it just looks really, really rustic.
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So that I'm going to leave for an hour.
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Now with the other half of the dough we can do some very exciting things.
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Just move the dough around on a floured surface.
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I want to use a rolling pin just to roll this out to about the size of a tea towel, okay.
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Now, what I'm going to make is a twister bread.
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So this is a rolled up bread that cooks almost like a Chelsea bun.
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So it means it has a crunchy outside and a really spongy inside, but it also means you can flavour those layers.
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And that makes it really fun for adults or for kids, right?
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So we can get really creative.
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You could take flavours that you just love.
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Also, you can go sweet or savoury, right?
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So it could be just jam.
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It could be, you know, honey and raisins.
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It could be chocolate paste and squashed up bananas or then you could go to things like, you know, smoked ham slices.
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Just torn up, little bit of cheese and tomatoes.
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You can use up anything that's to hand in your fridge.
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So roll the dough out to the size of like a tea towel and then you can grab some pesto.
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It could be the green one, it could be the red one.
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So get your pesto on there like that and then just use your hands to roll it out.
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Look at the colour.
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So you can really flavour it any way you want, as simple or as flashy as you like, depending on what you've got.
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I've got some olives here.
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Now I haven't got mozzarella, which I would normally use, but I've got some lovely cheddar.
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So just use a little knife and get little nuggets like that and these will melt beautifully.
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And look, the kind of cooking happening at the moment when you can't necessarily get exactly what you want, That's the spirit of just kind of,
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you know, keep cooking and carry on.
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And we can make it delicious.
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So the cheddar goes in and then just fold over the dough like that and then roll it up.
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Now of course, this is the golden bit.
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This is what makes it delicious.
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So you get the layers of flavour, crispy on the outside, fluffy on the inside.
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So in half, then in half, then in half again.
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Look at that, joyful.
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So get a little pan like this.
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Have a look at the inside guys, come on.
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This is the joy of it right, it's So in we go and what's nice is even the little gaps that you get,
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it'll all prove into each other.
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Okay so we're done.
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So let this prove until it's doubled in size along with the rustic loaf
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and then I'll bang them both in the oven and show you what it looks like.
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Home cooked bread, hallelujah.
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Okay so the room smells absolutely incredible.
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I proved those two breads until doubled in size then whacked
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them in the oven at 180 degrees Celsius for about 35 minutes and here goes.
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This is our lovely rustic loaf.
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Look at that, really beautiful, very simple and of course you can use that for so many things,
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from your standard bread, the ultimate toasty, you know but leftovers, croutons, you can do loads of things and then here is the twister bread.
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Let's just slip it out, slide it, look at that, You can see it falling apart guys, look.
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So what we've created is something a bit different, something a bit fun.
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I think we could all do with a bit of that, right?
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But then if you look in here, if you just kind of like peel it away, see how it just kind of like cooks into each other
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but then you pull it away and then you can almost unwind it.
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Delicious.
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It's all about combos, right?
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So we've taken really humble ingredients, right? water making bread, a simple basic bread.
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Then we've had a bit of fun with it.
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Really nice, use your imagination.
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Let's have a look at the bread.
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Lovely, look at that.
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Let's have a look.
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Spongy, simple, nice thin crust.
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You know it's a simple bread but once you've mastered that then you can change up the flours, you can be more advanced.
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Ultimately it's having fun with simple ingredients and putting a little twist of it.
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Từ vựng và ghi chú luyện nói cho bài học này
Video này có 140 câu và 1809 từ để luyện shadowing. Phần lời nói dài 10:10. Người nói nói với tốc độ tự nhiên, khoảng 178 từ mỗi phút, gần với hội thoại hằng ngày. 83% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất; phần còn lại nên xem trước khi luyện.
Từ vựng quan trọng trong video
15 từ ít gặp trong video, kèm phiên âm và nghĩa:
- dough /doʊ/ (danh từ) — bột, bột nhồ. A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, or butter, that is made into a particular form and then baked.
- flour /ˈflaʊ.ə/ (danh từ) — bột, phấn. Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and…
- yeast /jist/ (danh từ) — men. An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
- bubble /ˈbʌbəl/ (danh từ) — bong bóng. A spherically contained volume of air or other gas in a liquid, commonly a soapy liquid.
- dust /dʌst/ (danh từ) — bụi. Fine, dry particles of matter found in the air and covering the surface of objects, typically consisting of soil lifted up by the wind, pollen, hair, fiber…
- knock /nɑk/ (động từ) — gõ. To rap one's knuckles against something, especially wood.
- fork /fɔɹk/ (danh từ) — dĩa, nĩa. A utensil with spikes used to put solid food into the mouth, or to hold food down while cutting, or for serving food.
- delicious /dɪˈlɪ.ʃəs/ (tính từ) — ngon. Pleasing to the sense of taste; tasty.
- ingredient /ɪnˈɡɹiːdi.ənt/ (danh từ) — thành phần. One of the substances present in a mixture, especially food.
- layer /ˈleɪ̯ɚ/ (danh từ) — lớp. A single thickness of some material covering a surface.
- honey /ˈhʌni/ (danh từ) — mật ong. A sweet, viscous, gold-colored fluid produced from plant nectar by bees, and often consumed by humans.
- stretch /stɹɛt͡ʃ/ (động từ) — duỗi. To lengthen by pulling.
- punch /pʌnt͡ʃ/ (danh từ) — cú đấm. A hit or strike with one's fist.
- humble /ˈhʌmbəl/ (tính từ) — khiêm tốn, khúm núm. Not pretentious or magnificent; unpretending; unassuming.
- oven /ˈʌ.vn̩/ (danh từ) — lò, lò nướng. A chamber used for baking or heating.
Phát âm cần chú ý
Người nói dùng 45 dạng rút gọn, ví dụ I'll, I'm, we're. Hãy nói theo dạng ngắn đúng như bạn nghe.
- Âm “th”: underneath /ˌʌndɚˈniθ/, thin /ˈθɪn/, cloth /klɒθ/, therapeutic /ˌθɛɹ.əˈpjuː.tɪk/
- Âm “sh” và “zh”: delicious /dɪˈlɪ.ʃəs/, shake /ˈʃeɪk/, imagination /ɪˌmæd͡ʒəˈneɪʃən/, squash /skwɔʃ/, flashy /ˈflæʃi/
- Từ dài — đặt trọng âm cho đúng: ingredient /ɪnˈɡɹiːdi.ənt/, necessarily /ˌnɛs.əˈsɛɹ.ə.li/, imagination /ɪˌmæd͡ʒəˈneɪʃən/, beautifully /ˈbju.tɪ.fə.li/, therapeutic /ˌθɛɹ.əˈpjuː.tɪk/
Cách luyện với video này
- Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
- Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
- Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như dough, flour, yeast.
Phương Pháp Shadowing Là Gì?
Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.