跟读练习: How To Make The Perfect Brownies - 通过视频学习英语口语

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Brownies are the easiest dessert to make and the hardest to make perfect.

I need you to listen carefully because these are going to be the best brownies you've ever seen.

And if you don't believe me, at the end of the video, I'm going to bring one to my grandma.

Grandma's no better than anybody if a brownie is good.

And trust me, my grandma doesn't hand out compliments.

If this brownie is the best brownie she's ever had, she will tell us.

But if it's the worst, she'll tell us that too.

I'm going to start off the way I start most baked goods, and that is by making some brown butter.

We make brown butter because it achieves this nutty depth that regular butter can't even touch.

When it foams up, that means you're getting close, and when you can eventually see golden brown spots forming at the top of those bubbles,

that means it's time to immediately take it off the heat,

and then my trick is to spray the bottom of my pan with some water to immediately stop that cooking process.

As you can see, we're now left with the most perfect brown butter.

Next, while the butter's still nice and warm, we'll add in our chocolate and stir to melt.

This will help to further cool down that brown butter

so it's not too hot when we add it to the eggs in just a few moments.

In every blind brownie taste test, brownies with better chocolate wins.

So if there's any place in this recipe you're going to spend a little more money, spend it on better chocolate.

Set this aside.

Then, into a mixing bowl, we'll crack a few eggs, plus one extra yolk for richness, as well as some granulated sugar,

light brown sugar, and a little splash of vanilla extract.

This is my bottle of homemade vanilla extract that I'm very proud of.

His name is Charles.

He's six years old.

Fit the bowl into your stem mixer along with the whisk attachment, then turn it up to high and let it mix for 10 minutes.

This is how we get that shiny, crackly crust on top.

It comes from the sugar fully dissolving into the eggs, which rises during the bake and sets on top like glass.

And as you can see, I'm also gently warming the sides of the bowl with my torch as it mixes.

This will help that sugar to dissolve faster.

Once your eggs look silky and velvety like this, get rid of your mixer and pour in that chocolate brown butter mixture.

This, by the way, is definitely a spoon -licking kind of moment and then gently fold everything together.

Remember, we just spent 10 minutes trying to get air bubbles whipped into those eggs.

Don't push it all out now.

Be sure especially to scrape from the bottom up.

The chocolate likes to try to hide in the corners, so you wanna make sure you really mix it all in.

We wanna be gentle and mix it just enough that it's not streaky anymore.

My mixture has cooled a bit more than I'd want it to, so I'm gonna hit it once more with my torch.

You wanna keep the mixture loose and warm right up until you're ready to pour it into that baking dish.

Sift in the flour and cocoa powder to make sure there are no clumps.

Anytime I'm sifting something, I love using a whisk.

It goes through very quickly.

And know that from this moment forward, every stir will cost you.

Mixing develops gluten, and too much gluten means you'll make a cake instead of brownies.

So fold until just combined.

I'm totally fine seeing a few little clumps of flour left.

If this batter is any indication, my grandma's going to give these a perfect score.

But we'll see.

Pour this into a parchment -lined baking dish.

Then give it a few taps to make sure it's all evened out.

Give it one light sprinkle of salt.

And then into the oven at 325 Fahrenheit until the edges are set and the center is wobbly.

Take a look at that.

Technically, we should let it rest for 30 minutes,

but half the time I grab a bowl with a scoop of ice cream and then put some of the hot, gooey brownie right over it,

and it's genuinely better than any dessert I've ever had, even at the best restaurants all around the world.

But if and when you're patient enough to let it fully cool, it'll look like this.

You can see that wavy, glass -like crust on the top, those raised corner pieces, my favorite part,

and all the little chunks of salt that have partway dissolved into the brownie.

But the real test is when we cut into it.

The key to cutting brownies is to place a sharp knife in hot water,

then wiping the blade dry and going straight down with a clean and confident cut.

Then rinse and repeat.

Everybody always argues about which piece is the best.

This point we may not agree on, but I think that the corner slices give you the best balance in every bite.

But I think there's one thing we can all agree on, and that's that if your favorite piece is this middle one here,

you're out of your mind.

I've been waiting all day for this.

It has everything you'd ever want in a brownie.

Crispy top, fudgy center, the perfect bittersweet balance.

But hey, if you don't believe me, I'll let you hear what my grandma thinks.

Just wait right there.

Okay, you're present.

Oh, good Lord, it's huge.

It's good.

It melts in your mouth, but it's a 9 -3.

A 9 -3?

Any reason why?

I think it's good, honey.

I'll try to make you a better one next time.

Don't give me a hard time, honey.

I'm too full.

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本课的词汇与口语要点

这节口语课以视频“How To Make The Perfect Brownies”为素材。视频中反复出现的词有：brownie, brown, butter, chocolate, eggs。这段视频共有 81 个句子、994 个单词可供跟读。讲话部分时长为 4:05。说话人语速较快，每分钟约 243 个词，会出现较多连读和弱读。只有 81% 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 15 个值得学习的单词，附发音和释义：

单词	发音	释义
butter 名词	/ˈbʌtɚ/	牛油, bá-tah
egg 名词	/ɛɡ/	卵, 卵子
bake 动词	/beɪk/	烤, 烘
mixture 名词	/ˈmɪkst͡ʃɚ/	混合
pour 动词	/poɹ/	倒
honey 名词	/ˈhʌni/	фынми, 蜂蜜
dish 名词	/dɪʃ/	碟子, 盤子 /盘子
bubble 名词	/ˈbʌbəl/	泡, 氣泡 /气泡
fold 动词	/ˈfəʊld/	摺 /折, 折疊 /折叠
extract 名词	/ˈɛkstɹækt/	精
flour 名词	/ˈflaʊ.ə/	мян, 麵粉 /面粉
melt 动词	/mɛlt/	融化, 熔化
stir 动词	/stɝ/	攪拌 /搅拌, 攪 /搅
vanilla 名词	/vəˈnɪl.ə/	香子蘭 /香子兰, 香草
dessert 名词	/dɪˈzɝt/	點心 /点心, 餐後甜點 /餐后甜点

视频中出现的短语动词

单词	发音	释义
cool down 动词	/kuːl ˈdaʊn/	冷卻 /冷却
go through 动词		通過 /通过
hand out 动词		分配

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：

Anytime I'm sifting something, I love using a whisk.
I've been waiting all day for this.
It has everything you'd ever want in a brownie.
I think it's good, honey.
Don't give me a hard time, honey.

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
条件句 if + 从句，will/would + 动词 — 条件及其结果	if it's the worst, she'll tell · if you don't believe me, I'll let
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	you've ever seen · has cooled · I've ever had
最高级 the -est / the most … — 一组中最高或最低的	the easiest · the best · the worst
比较级 -er than / more … than — 比较两个事物	better than

需要注意的发音

说话人用了 38 次缩略和弱读形式，例如 I'm, you're, don't。请按听到的简短形式来说。

“sh” 和 “zh” 音: dish /dɪʃ/, sharp /ʃɑɹp/, indication /ɪndɪˈkeɪʃən/, splash /splæʃ/
长单词——注意重音位置: genuinely /ˈd͡ʒɛn.ju.ɪn.li/, technically /ˈtɛk.nɪˌkəl.i/, indication /ɪndɪˈkeɪʃən/

中文母语者容易读错的音：

/v/ — 不要读成 /w/，上齿轻触下唇: vanilla /vəˈnɪl.ə/, oven /ˈʌ.vn̩/, dissolve /dɪˈzɑlv/, velvety /ˈvɛlvəti/, wavy /ˈweɪvi/
词尾辅音 — 要读清楚，后面不要加元音: egg /ɛɡ/, bake /beɪk/, dish /dɪʃ/, fold /ˈfəʊld/, extract /ˈɛkstɹækt/
/r/ 和 /l/ 的区别: carefully /ˈkɛɹf(ə)li/, granulate /ˈɡɹæn.jul.eɪt/, sprinkle /ˈspɹɪŋkəl/

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 butter, egg, 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。

影子跟读法: 阅读完整分步指南 →

跟读练习: How To Make The Perfect Brownies - 通过视频学习英语口语

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