[KongchangAI]
Unverified78% confidenceCautionTime unknown

生蛋液的起泡性和乳化性随存放时间下降,做戚风、马卡龙等对蛋白打发要求高的烘焙不建议用临近保质期或常温UHT液态蛋,会打发不起或塌陷

1
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78%
Confidence
Long-term
Relevance
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