Once you've got stiff peaks, your whipped cream is done.

旦达到干性发泡阶段，你发泡鲜奶油就完成了。

Yes. The perfectly firmly peaked egg whites. Yeah.

完美硬性发泡蛋白。

Today we are making metals that are lighter than Styrofoam, so light, they can sit atop a dandelion puff.

如今我们制造比发泡胶金属。很。能架在公英蓬蓬上。

Right, that is all the leavening I can think of just now.

好，这些就是我现在能想到所有发泡剂。

With all, as far as is at present known, the germinal vesicle is the same; so that all organisms start from a common origin.

就目前所知， 所有生发泡都是样；这样所有生物都从共同起源开始。

Well because you're using a whole egg instead of egg whites it's probably never going to get like stiff peaks like a meringue, or whipped cream.

因为你用是全蛋而不是蛋清，所以它可能永远不会像蛋白霜或打发奶油那样达到硬性发泡状态。

So what I'm gonna do is use one egg white that I've foamed up so there's a little bit of texture in there and then I'm gonna use a natural hair brush just to smooth it all over Annette's skin.

所以我要做是用发泡蛋清，这样里面就有点质地感觉，然后我要用把天然毛刷把它刷在 Annette 皮肤上。