| 摘要 |
The bun has a dome-shaped top half that is prepared by spreading dough within a dome shaped baking mold so that the dough spreads out only within the mold, and a roll type bottom half that is prepared by spreading the dough along the outer surface of a circular baking ring so that spreading of the outer edge of the dough to the interior is prevented. The outer diameter of the top half of the bun is equal to the inner diameter of the bottom half of the bun so that the top half of the bun fits exactly within the bottom half of the bun after the baking process. |
