...，在面条中间打个结，然后将两头一上一下的塞入打好的结里，就成一个漂亮的小花环面包了，然后放在铺了烤盘纸（parchment paper）的烤盘上，盖好，再次发酵30到50分钟。
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取出面粉团，压至圆形，放到铺好烤盘纸的烤盘上，并用手指在中间压一个涡形。
Line base of baking tin with non-stick baking paper. Take out dough. Shape suitable amount to rounds. Place on baking tin. Make a hollow in the centre with finger.
最理想而且方便的方法是使用烤盘纸，它有防沾的功用而且不会让饼干在烘焙时扩散。
A good and fairly inexpensive solution to this is parchment paper. Its non-stick surface makes for easy cookie removal and yet it doesn't cause the cookies to spread out.
用烤盘纸在每个烤碗外围一圈，高度要超过烤碗5厘米左右，用棉绳把烤盘纸固定住。
Use parchment paper to wrap around the souffle dishes, making sure that the paper extends 5 cm (2 inch) above the rim. Secure the collars firmly by tying with kitchen string.
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