求翻译：　　4、用勺子舀入一勺热的奶液，加入蛋黄糊，一边搅拌，搅拌均匀以后，再加入一大勺，如此反复几次，便可把剩下的奶液倒一半到蛋黄糊里，搅拌均匀，（这个过程在英语里称为“tempering”，在中文里找不到相应的翻译），这样逐步提高蛋黄液的温度，可以避免温度过高的奶液把蛋黄糊给冲成蛋花汤。是什么意思？

　　4, and with spoon scoop into a spoon hot of milk liquid, joined yolk paste, side mixing, mixing uniform yihou, then joined a large spoon, so repeatedly times, will can to left of milk liquid pour half to yolk paste in, mixing uniform, (this process in English in called "tempering", in Chinese in found not to corresponding of translation), such gradually improve yolk liquid of temperature, can avoid temperature high of milk liquid to yolk paste to rushed into egg spent soup.