6 May 2026
This plated dessert combines the signature chew of Korean mochi with a light, aerated mango mousse filling. Made using SwissBake® Korean Mochi Mix and SB Vanilla Mousse, the baked mochi puffs develop a crisp shell with a soft, elastic interior. Finished in a maritozzo-style cut and filled with mango mousse and fresh fruit, this product is ideal for modern Asian-inspired offerings.
6 May 2026
For Mochi Bread Dough
For Mango Mousse
For Garnish & Finish
Mochi Bread Dough Production: Preheat the deck oven to 190°C top heat and 170°C bottom heat. If using a convection oven, set the temperature to 175°C. In a planetary mixer fitted with a paddle attachment, combine SwissBake® Korean Mochi Mix, whole eggs, room-temperature water, and neutral vegetable oil. Mix on slow speed for 2 minutes to begin hydration and bring the ingredients together. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl to ensure no dry mix remains. Continue mixing on medium speed for 3 minutes, then scrape the bowl once again. Mix for a further 3 minutes on medium speed until the dough becomes smooth, thick, and highly uniform.
Resting & Baking: Allow the prepared mochi dough to rest in the bowl for 10–15 minutes. This resting step relaxes the starches and makes the dough easier to portion. Lightly grease your hands with oil and scale the dough into 30 g balls. Place the balls onto a parchment-lined baking tray, leaving at least 2 inches of space between each piece, as they will expand during baking. Bake at 190°C top heat / 170°C bottom heat for 28–30 minutes. Once baked, remove from the oven and allow the mochi puffs to cool completely to room temperature. Do not slice while warm, as the chewy interior may collapse.
For Mango Mousse: In a cold mixing bowl, combine 800g cold milk, 200g thick mango puree, and 400 g SwissBake® Mousse Mix – Vanilla. Using a whisk attachment, whip on high speed for 6–7 minutes until the mousse becomes thick, smooth, stable, and well-aerated. Transfer the mango mousse into a large piping bag fitted with a star or round nozzle. Refrigerate the filled piping bag for 60 minutes to allow the stabilizers in the mousse mix to set properly before piping.
Final Assembly: Once the baked mochi puffs are completely cool, make an angled slice through the top or side of each puff, similar to a clam shell or hot dog bun. Cut approximately three-quarters of the way through, ensuring the puff remains attached at the back. Pipe a generous amount of chilled mango mousse into the centre of each sliced mochi puff, allowing the mousse to slightly bulge out for a full, premium appearance. Gently press 3–4 pieces of fresh diced mango into the exposed mousse. Lightly dust the assembled mochi puffs with icing sugar or snow sugar for a refined patisserie-style finish. Garnish with mint leaves as required. Store refrigerated at 4°C and serve chilled for best texture and food safety.
