Recipe:

- MF-266 Mochi Bread Mix: 900 g
- Flour: 100 g
- Whole milk powder: 20 g
- Water: 300 g
- Eggs: 350 g
- Vegetable oil: 150 g

 

Directions:

1. Place all the ingredients in a mixing bowl with a paddle attachment and mix at low speed for 1 minute. Scrape the bowl and paddle, then increase the speed to medium and mix for 5 minutes more.
2. On a lightly oiled surface, gently knead the dough just to form a ball.
3. Cut the dough into portions weighing 50 g and roll each portion into a ball on the lightly oiled surface.
4. Makes 80 mochi bread rolls.

For chocolate mochi bread:
- Replace the vegetable oil with clarified butter and add 20 g cocoa powder, 10 g chocolate flavor, and 50 g finely chopped chocolate to the other ingredients and proceed as directed.

For cheddar cheese mochi bread:
- Add 300 g shredded cheddar cheese to the other ingredients and proceed as directed. If baking in a steam and convection oven, apply steam at minutes 5 and 10.

 

Cooking options:

1. **Steam and convection oven (baking time 35–40 minutes):**
- Heat 374°F (190°C). Bake for 35–40 minutes, applying steam at 4 and 8 minutes.

2. **Regular oven (baking time 30–40 minutes):**
- Heat 150°C-170°C. Place the bread dough in the oven.
- After 3 minutes, place 200 g ice cubes on a separate sheet pan in the oven to create humidity.
- Add 200 g more ice cubes to the sheet pan after 7 minutes.