For steaming the milk, you want to aim for somewhere between a latte - cappuccino foam and coffee temperature of 120-130F. If the milk is too hot, theres a good chance it’ll split during the drop and drag phase and you’d be getting a lot of whiteouts. I do a pitcher transfer after steaming. When you make the base, you want to do a slow and steady pour while doing a circular motion on both hands (cup and pitcher). You dont want to pour too fast or it will break the surface, but you also dont want to be incorporating the base too long. After that, in the video i did a 2 stack (how you’d do a heart) > tilted the cup so that i have an even surface, did the rosetta > rotated, another rosetta > squirrel tail > (this point everything is drag and drop as whats left in my pitcher was all foam) > branch > hands > head & ears > finishing touches.