Step 1

Put all the ingredients of ingredient 1 and ingredient 2 into a clean basin. Pour water over the dry yeast in 1 basin of ingredients and stir well until there is no dry powder.

Step 2

Add the ingredients from ingredient 2 and stir as well as possible. Pour it on the table and knead the dough until it is smooth and not sticky.

Step 3

Form the dough into a ball, close the mouth down, put it in a basin and cover with plastic wrap, and let it rise at 40 degrees for 20 minutes. After the fermentation is completed, test with your fingers, the fermentation is successful and the gas is exhausted. Reassemble the dough, close the mouth down, cover with plastic wrap and a damp cloth to let it rise for 10 minutes.

Step 4

Spread butter evenly in the mold. Close the dough upwards, press the cross with a rolling pin and roll it into a 35X15cm rectangle. Leave 1cm below and lay the prosciutto flat. Divide the cream cheese into six strips and spread it flat on top of the prosciutto.

Step 5

After rolling it forward, pinch the mouth tightly, and connect the two ends of the seam and put it into the mold. Carry out the second fermentation, fermentation at 40 degrees for 10 minutes. After the second fermentation is completed, pinch the mouth again, bake in the oven at 220 degrees for 7 minutes, cover with tin foil and continue baking for 5 minutes.

Step 6

Invert the mold, coat the surface with melted butter, and continue baking for 5 minutes on the mozzarella cheese crumbs.

Step 7

Sprinkle with black pepper and shichimi powder to garnish.