1. Egg yolk liquid in baking refers to the liquid after eggshell processing, which is divided into egg white liquid, egg yolk liquid and whole egg liquid. Whole egg liquid refers to the egg liquid produced by the whole egg, and the water content in egg white is as high as 90%.

2. Baking, also known as baking, refers to the process of dehydration, drying and hardening of materials by dry heat under the ignition point of materials. Baking is an indispensable step in making bread and cakes.

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