| 摘要 |
A steamer for pastries and the pastries to be steamed thereby. The steamer includes primary and secondary receptacles, a lid, and a mold. The primary receptacle holds water therein that is turned into steam when the primary receptacle is heated. The lid selectively closing the primary receptacle. The secondary receptacle is steam permeable and holds the pastries to be steamed above the water in the primary receptacle, and is disposed in the primary receptacle. The mold contains the pastries and is hingedly attached to the secondary receptacle so as to allow the mold to pivot upwardly from the secondary receptacle for insertion of, and removal of, the pastries, and has a piece of perforated material that allows the steam to pass therethrough, as opposed to being trapped therein, and as result thereof, provides the pastries with a pleasing texture. The pastries include flour, yeast, sugar, milk, salt, and either butter or margarine.
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