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油和水如何在能均匀地混合在一起？蛋黄酱的制作原理是什么？乳化剂是如何发挥作用的？我们又是如何利用“乳化”吊出美味的“白汤”的？为什么说乳化现象对烘焙十分重要？烤箱预热的背后又有着怎样的科学道理？继续聊聊这“烘焙里的科学”！文案：旭岽主播：旭岽、子凌后期：旭岽鸣谢：钱程（《技术型吃货》著者）
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