The first is to use bread flour. Ordinary flour is not easy to get out of that layer, but it feels like tears. The second is to use the milk in the instructions instead of water, and the amount is more than that in the instructions, and the dough is softer. Third, it is best to take out the dough after fermenting for one hour, knead it by yourself, roll out bubbles, add fruit, and then send it according to the fermentation procedure 1.5-2 hours. Manually change the last baking stall. To make the skin as soft and delicious as it is bought, brush the egg liquid before baking, and the whole egg will do. In addition, put it in a bag when it is slightly warmer after baking, and then soften the skin in the bag. For example, if you make it the night before and eat it the next morning, it won't be worse than what you bought.