| 摘要 |
A pastry tray includes a body having an outer region and an inner region. The inner region includes at least one aperture extending therethrough. The pastry tray also typically includes at least one leg extending at least partially vertically downward from the body. When the pastry tray is arranged on a container containing a heated liquid, heat and steam from the heated liquid pass through the at least one aperture. When a pastry is arranged on the pastry tray, the heat and steam act to warm, and in some cases soften, the pastry. |
