跟读练习: Bakery life- 24hrs in my little bakery - 通过YouTube学习英语口语
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Gluten morning!
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67 句
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Gluten morning!
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It is so so cold.
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Today is a prep day which means the ovens are not on.
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Alright, let's get baking.
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Although working in a freezing bakery isn't exactly the best, it is very helpful when it comes to making pastry, as I can keep the butter cold and stop it from melting into the dough.
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I could not be a drummer.
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I don't know how they do it.
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Anyway, this is the croissant dough.
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Fun little fact, croissant dough doesn't actually have any fat in it, or mine doesn't, until I then add the butter and then it does have a little bit of fat in it.
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These are both plain, but this one is a chocolate one, which I'm so excited about.
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So every baker has a different technique with their croissant dough, but the way I do it is I do two brick folds.
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So a brick fold kind of looks like this.
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So you take the end and you fold it like over two thirds, and then you take the other end and you fold it over a third, and then you just fold it over itself.
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So this creates four layers of dough and then the butter is sandwiched inside it.
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So that's how you get all those like flaky layers of pastry.
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Just butter and dough and butter and dough.
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Yeah.
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Whilst the croissant dough has a little rest in the fridge, I make the brownies.
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If you fancy watching how I made these, I put them in my video last week.
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For the cherries I'm using sour cherries which I brought frozen and then I defrosted and I drained the juice because I wanted them to be soft but not too watery but also not too chewy.
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I'm so excited.
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For some reason I take it upon myself to lift both trays of whatever it is, buns and pastries at the same time.
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There is no point to it.
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Again this is so unnecessary but it's such a good challenge.
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Last week a lovely family came to visit the bakery.
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They owned a small holding in Croatia and made the most incredible blueberry jam from Japanese blueberries which is what I'm using now for this blueberry and lemon babka.
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This could get quite messy.
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Okay so good so far.
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All right it's looking it's looking good touch red.
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Wait I'll show you.
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I hope you saw.
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Now I'm gonna braid it.
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Hopefully I can braid it better than I braid my hair.
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You're looking at it from a distance but it's not good up close.
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Like the buns and the pastries, all the bread goes into the fridge to be baked the next day.
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That was quite satisfying.
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Okay, now it's time for the fun part.
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I'm just gonna scooch you over there.
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Wait do you guys want to see this bit?
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Okay I hope you can see.
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But in case you can't see and you wear glasses, people who wear glasses are the coolest.
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This is just potato, like cheesy mashed potato, and ricotta and chives and garlic because garlic cheese and potatoes just you can't beat it.
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and it's gonna skip.
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Voila.
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Don't worry, I didn't forget about this fella.
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It's just, this is a new recipe and it's very important to do a little bit of quality control.
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It looks so good.
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I'm gonna go make myself a cup of tea to have with it because you can't not have tea with
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carbs it's just it's such a good combination in case you fancy making these buns yourself the free recipe is up on my sub stack i cut it when it's still very warm but look at that
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I'm not sure why but I fully dressed like a smurf today I mean there's a lot of blue going on that is the day done but now I'm very cold and I need some hot food
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I'm so excited about these fellas.
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I do not have a fancy proving machine so instead I put all the pastries and buns in the convection oven at a low temperature to warm up.
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I score and load the deck oven with all the bread.
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Honestly, I'm not sure how awake I am.
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I reckon a solid 65%, but there aren't a lot of brain cells working at this point in the morning.
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I like to give all the loaves a little water spray before they start baking so you know they're nicely hydrated which kind of reminds me I need to hydrate myself.
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There is a lot of bread to bake in the morning so each deck will probably do around three rounds of bread and 12 loaves go into each round.
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Whilst everything is either cooling or baking I glaze all the buns.
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as you can see I'm very happy with the bread then I dimple the focaccia and realize I'm matching with the Maldon sea salt
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Finally, all the bread is out and now I can just have a little bit of time to rest and enjoy the sun.
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Meanwhile the buns come out and I can start glazing and decorating them.
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Once everything is cooled we load up the breadmobile, do a wee bit of quality control, then set up shop and sell.
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We have cheese and ham, we have brownies, we have croissant, we have Chelsea buns, we have cinnamon buns, we have marmite cheese,
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we have jalapeno cheese, we have Nutella and pistachio, we have chocolate cherry, we have potato and garlic and chive, either in In bun form or in croissant form, I'm going to see the lemon bar.
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Thank you.
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Thank you for watching Gluten Bay.
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Thank you.
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为什么要通过这个视频练习口语？
在这段视频中，视频制作者带领我们进入了一个面包店的一天。这个场景非常适合进行 雅思口语练习，因为我们可以看到许多真实的日常对话和工作场景。通过模仿视频中的对话和描述，学习者可以提高自己的流利度和自信心。面包店的环境也提供了多种专业术语和日常用语，让学习者能够熟悉并灵活运用这些词汇。
语法与表达分析
在视频中，有几个关键的语法结构和表达方式非常有趣：
- 现在进行时：制作者常使用“is”加动词-ing形式来描述正在进行的活动，例如“it is so cold”和“it is a prep day”。这种用法在日常对话中非常常见，用于表达当前的状态或活动。
- 泛指句：像“Every baker has a different technique”这样的句子可以帮助学习者理解如何在描述一般性情况时使用单数名词。
- 条件句：制作者提到“if you fancy making these buns yourself”，这个句子展示了如何使用条件句来表达建议或可能性.
- 描述性语言：例如“this is just potato, like cheesy mashed potato”展示了如何使用比较来描述食物，适合提升学习者的描述能力。
常见发音陷阱
在这段视频中，有几个词语可能对学习者构成发音挑战：
- croissant（可颂）：这个词的发音在不同语言中会有所不同，英语发音为/kwaː'sɒn/，学习者需要注意。
- babka（巴布卡）：虽然这个词在视频中被提到，但发音可能与其拼写不完全对应，应该多加练习。
- chives（韭葱）：这个词常常被误读，正确的发音是/ʃaɪvz/，建议重复跟读以增强记忆。
通过 英语影子跟读 的方式，学习者可以有效强化语音和流利度。结合视频的内容与语言结构，我们鼓励学习者反复练习，以达到更高的口语水平。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。