跟读练习: Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps - 通过视频学习英语口语
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186 句
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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.
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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.
60
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?
92
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.
105
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?
107
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.
120
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.
129
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.
131
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.
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?
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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.
144
But I want to keep on the moisture.
145
So check this out.
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I love this little tray here, this drip tray.
147
And you go, a little water here.
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Boink.
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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.
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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.
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.
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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.
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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本课的词汇与口语要点
这节 B1 级别的口语课以视频“Bread in Your Blender Will Blow Your Mind”为素材。 视频中反复出现的词有：bread, rice, yeast, bum, blender。 这段视频共有 185 个句子、1498 个单词可供跟读。 讲话部分时长为 9:30。 说话人语速自然，每分钟约 158 个词，接近日常对话。 只有 78% 的单词属于英语最常用的 3,000 词，词汇难度较高。
视频中的重点词汇
视频中最难的 15 个单词，附发音和释义：
| 单词 | 发音 | 释义 |
|---|---|---|
| yeast 名词 | /jist/ | 酵母 |
| blender 名词 | /ˈblɛn.dɚ/ | 混合器, 攪拌機 /搅拌机 |
| bake 动词 | /beɪk/ | 烤, 烘 |
| loaf 名词 | /loʊf/ | 一條麵包 /一条面包 |
| starch 名词 | /ˈstɑɹt͡ʃ/ | 澱粉 /淀粉 |
| soak 动词 | /soʊk/ | 濕透 /湿透 |
| flavor 名词 | /ˈfleɪvə/ | 味道, 味兒 /味儿 |
| burp 动词 | /bɝp/ | 打嗝, 噯氣 /嗳气 |
| ingredient 名词 | /ɪnˈɡɹiːdi.ənt/ | 成份, 材料 |
| tray 名词 | /tɹeɪ/ | 托盤 /托盘, 盤 /盘 |
| flour 名词 | /ˈflaʊ.ə/ | мян, 麵粉 /面粉 |
| oven 名词 | /ˈʌ.vn̩/ | 烤爐 /烤炉, 爐 /炉 |
| harden 动词 | /ˈhɑɹdn̩/ | 硬化 |
| gluten 名词 | /ˈɡluːtən/ | 麵筋 /面筋, 麩質 /麸质 |
| sticky 形容词 | /ˈstɪki/ | 黏 |
视频中出现的短语动词
| 单词 | 发音 | 释义 |
|---|---|---|
| come together 动词 | /ˈkʌm tʊˈɡɛðɚ/ | 集合, 联合 |
| find out 动词 | 找出, 查明 | |
| heat up 动词 | 加熱 /加热 | |
| speed up 动词 | /spiːdˈʌp/ | 加速, 加快 |
值得反复跟读的句子
视频中简短而完整的句子，可以直接用在日常对话里：
- 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?
视频中的语法
说话人最常用的结构，并附上视频中的原话：
| 结构 | 视频中的用法 |
|---|---|
| 现在完成时 have/has + 过去分词 — 过去发生但与现在仍有关联的事 | I've met · we've found · have dried |
| 被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的 | is fermented · is dialed |
| 用 “should” 提建议 should + 动词 — 表示应该做的事 | Should we put · shouldn't take |
| 动词 + -ing enjoy、keep、stop… + -ing — 后接 -ing 形式的动词 | start eating · start rising |
需要注意的发音
说话人用了 67 次缩略和弱读形式，例如 gonna, we're, I'm。请按听到的简短形式来说。
- “th” 音: thermometer /θɚˈmɑ.mɪ.tɚ/, thumbnail /ˈθʌm.neɪl/, altogether /ɔl.tuˈɡɛð.ɚ/
- “sh” 和 “zh” 音: chef /ʃɛf/, brioche /bɹiːˈaʃ/, shelf /ʃɛlf/
- 长单词——注意重音位置: ingredient /ɪnˈɡɹiːdi.ənt/, thermometer /θɚˈmɑ.mɪ.tɚ/, altogether /ɔl.tuˈɡɛð.ɚ/
如何用这段视频练习
- 先完整听一遍视频，不要开口，记下不认识的单词。
- 先用 0.75 倍速逐句跟读，熟练之后再回到正常速度。
- 录下自己的声音并与原声对比，特别注意 yeast, blender, bake 这类单词。
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。