加个蛋黄使混合料凝结在一起。
使混合用途开发成功的是什么呢?
当黄油开始起泡,加入巧克力,并不断搅拌使混合均匀。
When the butter stops foaming and bubbling, add the chocolate, and whisk until the mixture is smooth.
Diffusion mixes things very well, but as the size gets bigger, diffusion becomes very slow.
扩散作用使物质充分混合,但随着细胞变大后,扩散作用就捉襟见肘了
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