Caramel Mochi Bread | A Recipe for a "New Chinese-Style Sticky Texture" That's Been Popular Among Young People

The mochi filling is from Mochi Youpin, a brand known for its heat-resistant caramel mochi that stays soft even when cold. Click to enlarge the image, take a screenshot, and scan the QR code with WeChat to order through the Kuaituantuan mini-program.

Add all ingredients except salt, yeast, and butter to the bowl of the Hauswirt M6 stand mixer. If there are lumps in the brown sugar, break it up with a high-speed blender and strain it before use, or dissolve it in milk for half an hour beforehand.

Set the machine timer for 7 minutes, speed 2 for 10 seconds, speed 3 for 10 seconds, speed 4 for 10 seconds, and speed 5 for 30 seconds. At this point, the dough should have formed a ball. Switch to speed 6 and knead for 6 minutes, until it can be stretched into a rough membrane, as shown in the picture. ⚠️⚠️ In areas with high room temperature, it's crucial to control the dough temperature when kneading. We didn't mention temperature control initially because we didn't add yeast, so don't worry too much about temperature rise. If the temperature exceeds 22 degrees Celsius, remove the dough, spread it evenly in a sealed container, and freeze it until it reaches 20 degrees Celsius before kneading again. Alternatively, you can refrigerate or freeze the stand mixer.

After cooling, add salt, yeast, and butter.

Set the machine timer for 7 minutes. Mix on speed 4 for 1 minute, then on speed 5 for 1 minute, until the butter and salt are fully absorbed. Continue on speed 6 for 5 minutes, until a smooth, elastic membrane forms. ⚠️⚠️The time settings can be copied directly from the same Hauswirt M6 and Joli 7600 stand mixers. However, variations in flour and temperature may result in a 1-3 minute difference; please check the membrane consistency yourself.

Remove the dough from the vat and round it. The ideal surface temperature is 24-26 degrees Celsius. Be sure to check the temperature; it should not exceed 26 degrees Celsius. Place it in a fermentation chamber at a temperature of 26-28 degrees Celsius and humidity of 75% for the first fermentation, which should take approximately 50-60 minutes.

Divide the mochi filling during fermentation into 9 portions, each weighing 30 grams. Don't ask why there are 8; I planned to make 8, but changed my mind and made 9 when dividing the dough.

Prepare the brown sugar crumble topping: Combine butter, brown sugar, and all-purpose flour in a bowl and mix until it reaches a consistency similar to breadcrumbs.

Ferment until doubled in size, sprinkle with dry flour to prevent sticking, and press with your finger to leave an imprint that slowly springs back.

Transfer to the work surface and divide into 9 equal portions, approximately 57 grams per portion.

After pressing to release the air, round it off and place it back in the fermentation box or at room temperature (26 degrees Celsius), seal it well, and let it relax for about 15 minutes.

After relaxation, sprinkle dry powder on the surface to prevent sticking.

Roll out the dough gently with a rolling pin, making it thicker in the center and thinner around the edges. Flip it over and wrap the mochi filling inside. Pinch the edges to seal, then flip it over again and shape it into a round shape. Spray the surface with water and then evenly coat it with streusel topping.

Shape all 9 dough balls together to ensure even fermentation. Place them in paper liners and then on a baking sheet. Paper liners are optional; omit them if you don't have them. Place them in a proofing box at 32°C and 80% humidity for a second fermentation of 30-50 minutes.

Ferment until it increases in volume to 1.5-1.8 times its original size.

Place in a preheated oven (New Iris E8): 160-180°C (top heat) and 200°C (bottom heat) for 15-18 minutes. (Do not copy this recipe if you have a different oven.) For other home ovens: 180°C (top and bottom heat) for 15-18 minutes, cover with aluminum foil if it browns too quickly. For convection ovens: 160-170°C for 13-15 minutes. The temperatures and times in this recipe are for reference only and may not be suitable for all ovens. Adjust according to your own oven and baking habits. The baking time is similar to baking 60g filled buns regularly; observe the buns closely.

Once the color is even, remove from the oven, immediately tap the pan to cool.

Decorate the surface with a "Z" pattern and squeeze on some brown sugar syrup to enhance its appearance and sweetness. (Prepare the brown sugar syrup in advance: mix brown sugar and water in a 1:1 ratio, put them in a pot and cook over high heat, stirring constantly, until it lightly clings to the sides of the pot. It will be thicker if you let it cool completely before using.)

They were all chubby

Video reference: The soothing effect of stretchy skin~

Who can resist a soft bread hiding chewy mochi? The brown sugar syrup drizzled on top is sweet but not cloying. Break it open to reveal the chewy, stretchy mochi with a subtle caramel flavor. It's absolutely amazing when eaten hot, and chewy without sticking to your teeth when eaten cold – a double whammy of chewy texture and satisfying crunch! It's incredibly satisfying to chew, a "new Chinese-style chewy texture" that young people are raving about, you just can't stop eating it!

⚠️⚠️Storage Method: Seal in a bag and freeze at -18°C. Do not refrigerate, as refrigerated toast will stale quickly and harden. Thaw completely at room temperature before eating; it will be very soft. In warm weather, the mochi will also be stretchy at room temperature. In cold weather, microwave on medium heat for 30-50 seconds for an even softer and tastier bread, and to enhance the stretchy texture of the mochi!

Delicious and easy to make, come and try it! Remember to submit your results and give me a "Great" rating. Thank you everyone, and I wish you all great wealth and prosperity, and may you eat as much as you want without gaining weight! For other delicious breads, follow my homepage and search "bread" in the search bar at the top.

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