Pasado el tiempo vas a notar de el tamaño de la masa se duplicó esto debido a la levadura ya que la misma genera CO2, provocando así que la masa aumente su tamaño y por ende queda muy suave y esponjosa.

You have presented it very well, especially you have explained scientifically why it becomes soft and large.

I have marked two marks in the picture and in our local language and on the packet it is written as Choco Choco. We are known here by this name. However, as a child, I liked this Choco Choco a lot and used to buy it from the shop for 5 taka.

You have processed the food in a wonderful way and presented it to us step by step. After heating it for about twenty minutes at 200 degrees Celsius, Alhamdulillah, it is almost ready for food, then just decoration 🤤🤤.

I can't hold back anymore after seeing the food items. Anyway, best wishes to you.