Cooking Steps

1. 

   Step1:Make French noodle one night in advance. Add all the ingredients in the containe

2. 

   Step2:Use a scraper to mix the dough evenly. There is no dry powder

3. 

   Step3:Cover with plastic wrap and ferment at room temperature for one hour. Then refrigerate for one nigh

4. 

   Step4:Fermented dough has many small pore

5. 

   Step5:Add high gluten flour, yeast, sugar and milk into the bread barre

6. 

   Step6:Then join the French noodle. Start the kneading process. Knead together into doug

7. 

   Step7:Cut a small piece of dough and it will stretch out the film. The crevasse is zigzag

8. 

   Step8:Then add salt and softened butter. Continue to start the kneading process. Knead the dough to the expansion stag

9. 

   Step9:The kneaded dough can stretch out the glove fil

10. 

    Step10:Smooth the dough. Ferment the plastic wrap to twice the size at room temperatur

11. 

    Step11:Time to ferment dough. Peel potatoes. Cut into 0.3cm thick slices. Rinse with water

12. 

    Step12:Add some corn oil and pepper and mix wel

13. 

    Step13:Preheat the oven for 200 degrees. Spread the potato chips evenly on the baking plate. Sprinkle some basil leaves on the surface. Bake in the oven for 15 minutes

14. 

    Step14:Clean the shallots, filter the water, and prepare the chopped sectio

15. 

    Step15:Fermented dough. Touch your fingers with dry powder and press it down. There is a round hole. No rebound or slight rebound

16. 

    Step16:Take out the dough. Pour it on the kneading pad and press it to exhaust

17. 

    Step17:Then cut the dough into 8 equal part

18. 

    Step18:Knead each dough until the surface is smooth. Relax the plastic wrap for 15 minutes

19. 

    Step19:Take a loose dough and roll it with a rolling pin. When rolling the loose dough, it rebounds slightly. It rebounds too much. It's because the dough doesn't relax well

20. 

    Step20:Spread oil paper on the baking tray. Place the rolled dough evenly on the baking tra

21. 

    Step21:The plastic wrap is fermented to twice the size at room temperature. The dough with good relaxation will rebound quickly when pressed down by han

22. 

    Step22:Preheat the oven to 190 degrees. Brush the surface of the bread with a layer of whole egg liqui

23. 

    Step23:Sprinkle some chopped chive

24. 

    Step24:Put some potato chips on the chopped chive

25. 

    Step25:Sprinkle with mozzarella chees

26. 

    Step26:Then squeeze in the right amount of ketchu

27. 

    Step27:Bake in oven for 33 minutes. Color the surfac

28. 

    Step28:It's cool. Chives and potatoes are also a good match