要不然打至快湿性发泡时开始加入砂糖，这时蛋白体积差不多有原来的4倍多了。
Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume.
要不然打至快湿性发泡时开始加入砂糖，这时蛋白体积差不多有原来的4倍多了。
Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume.
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