KOREAN MOCHI MIX
CODE - B13400SwissBake® Korean Mochi Mix easily creates the trending Korean-style mochi bread — a thin, crispy crust with a soft, hollow interior with the signature mochi chewy bite. It enables recipe applications...Read More
- Authentic mochi texture – crispy shell with a soft, stretchy inside.
- Versatile – create both sweet & savoury products from the same base.
- Simple production – just mix, bake and fill; no special techniques required.
USAGE : Mix for Korean-style mochi bread.
DOSAGE : 100%
Available Pack Sizes :
1 KG BAG
Description
Korean mochi bread (also called mochi buns) is a baked good resembling small rolls with a crispy, golden exterior and chewy, hollow interior with its iconic stretchy, chewy texture. It relies on a choux-like technique to achieve the correct viscoelastic texture. Scratch-made mochi buns require labour-intensive preparation methods such as rigorous pounding that develops an authentic QQ (chewy-bouncy) interior.
SwissBake® Korean Mochi Mix is a breakthrough premix that helps bakeries, cafés and hotels serve the globally trending Korean-style mochi bread and mochi donuts without the complexity of sourcing specialty ingredients or mastering difficult techniques. Every batch delivers the irresistible thin crispy crust + signature chewy mochi bite, creating unforgettable sweet and savoury menu items that customers love to share on social media.
Designed exclusively for:
- Professional bakeries
- Boutique cafés & specialty dessert brands
- Hotels & foodservice operations
- Specialty bread & fusion bakeries
Built with a versatile formulation, Korean Mochi Mix supports a wide range of sweet and savoury creations.
Bring the Korean mochi craze to your menu with SwissBake® Korean Mochi Mix.
Key Ingredients
Modified Starch, Refined Wheat Flour, Castor Sugar, Milk Solids, Iodized Salt, Emulsifier.
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| KOREAN MOCHI MIX-B13400 | 1000 gm | 100% |
| FRESH EGGS | 300 gm | 30% |
| WATER | 300 gm | 30% |
| VEGETABLE OIL | 300 gm | 30% |
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Method
Pre-heat the deck oven to 190°C (top heat) and 170°C (bottom heat). Using a planetary mixer fitted with a paddle attachment, combine all ingredients at slow speed for 2 minutes. Scrape down the sides & bottom of the bowl, then mix on medium speed for 3 minutes. Scrape once again and continue mixing on medium speed for another 3 minutes to form a smooth, uniform dough. Allow the dough to rest for 10–15 minutes. Lightly grease your hands with oil, portion the dough into 30g balls, and place them on a parchment-lined baking tray. Bake at 190°C (top) / 170°C (bottom) for 28–30 minutes, or until baked evenly and lightly golden. Fill it with choice of creams or ganache.
