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如果只有牛奶，如何从中获得奶油？奶油、黄油、酥油是怎样的关系？成语“醍醐灌顶”中的醍醐，和它们又是什么关系？液态的淡奶油为什么可以打发成半固态的奶油？蛋白霜的打发又是什么原理？人造奶油，就一定代表着“不健康”吗？如果家里没有淡奶油，有没有什么替代方案呢？听听在居家期间烘焙水平迅速提升的“岽大厨”，聊聊这“奶油里的讲究”吧！文案：旭岽主播：旭岽、子凌后期：旭岽鸣谢：钱程（《技术行吃货》著者）
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