00:00The dough is stamped into a round shape
00:02and rides down the line, puffing up as it goes.
00:05Then it's dropped into hot oil
00:07and flipped over to brown the other side.
00:10Next, it passes under a sheet of glaze,
00:13which coats it in a thin, shiny shell.
00:15After that, it's pressed onto a hollow nozzle
00:18that pumps red jelly deep inside.
00:21It's then cooled, letting the glaze set
00:23before it's finally ready to eat.
