This bread is quite suitable for breakfast during the fat reduction period. First of all, whole-wheat bags with high whole-wheat content and low GI will be rejected. Secondly, the stuffing is salty lunch meat and high-quality mozzarella cheese from protein, which can be said to be very satisfying.

Materials:

Main doughs: high gluten flour 1 10g, whole wheat flour 200g, chia seed 10g (not necessarily), brown sugar 12g, salt 3g, egg 1 2g, olive oil 12g, sugar tolerance.

Stuffing: lunch meat 100g, cooked corn kernels 50g, common salad dressing 10g, shredded cheese 15g (nothing).

Production steps:

1? Cut the lunch meat into small cubes, blanch the frozen corn kernels, and then thaw them. Add a little salad dressing (to increase consistency) and cheese crumbs and mix well. Cover with plastic wrap and put in the refrigerator for later use.

2? Put all the main dough ingredients into the chef's machine to make a film (if the whole wheat content is high, don't make the film too well).

3? The dough is round, and the first fermentation oven fermentation mode is 30, 30-40 minutes.

4? Divide the dough into 6 equal parts and knead it round for the second fermentation. The oven fermentation mode is 30 degrees for about 35 minutes.

5? Take out a dough, flatten it into a thin disk with a thick middle, wrap it with stuffing, shape it, and round it. Everything else is the same.

6? The stuffed dough is finally fermented. The fermentation mode in the oven is about 38,50 minutes (be careful not to overdo it), and the humidity is 80% (you can put a plate of hot water at the bottom to increase the humidity).

7? Brush the fermented bread with egg liquid, evenly cut out 6 holes, and sprinkle some coriander and white sesame seeds on the bread.

8? Preheat the oven in advance (when brushing the egg liquid), 2 10 fire 180 fire (according to your oven temper), preheat the bread, and bake 16 minutes or so.