Pro Chef Plus

Butter bread

Butter Bread Recipe | Buffalo Cookware Malaysia
  • High-gluten flour 200g
  • Low-gluten flour 50g
  • All purpose flour 50g
  • Caster sugar 30g
  • Salt 5g
  • Instant yeast 3g
  • Fresh milk 80 ml
  • Grade A egg 1 (lightly beaten)
  • Butter 20g (refrigerated)
  • Flour (for working table top)


  1. Place high-gluten flour, low-gluten flour, all purpose flour, caster sugar, salt, instant yeast, and egg into Buffalo Mix Master, and mix all ingredient with low speed until evenly.
  2. Add in fresh milk gradually, continue mixing with medium speed for 3-4 minutes. adjust the humidity as appropriate; scrap dough off if it stick on the mixing bowl.
  3. After 3-4 minutes, and gently pull dough to make sure is smooth and elastic.(it will form a thin film when pulling the dough)
  4. Add in butter, change to dough hook and knead for 3-4 minutes at medium speed.
  5. Dough will be smooth shiny and soft; check if the temperature in between 24-26 degrees.
  6. Oiled hand and remove the dough; you will have a thin film when pulling and it means your dough is ready.
  7. Shaped dough into a ball shape, placed in a bowl coated with olive oil, covered with a damp cloth or cling wrap, and leave it for 60 minutes for dough to rise. (at room temperature of about 30 degrees).
  8. After 1 hour; turn the dough out onto a slighted floured surface, gently shape it with a silicon scraper.
  9. Divide dough in half; half for plain bread and another to make stuffing bread.
  10. Cut dough into 8 equal portion, each at about 72 grams, shaped each portion into round ball; cover with a damp cloth and set aside for 15 minutes.
  11. After 15 minutes, knead dough from center to the side and then fold it to the middle, gently knead and shaped to your preference.
  12. Cut the other half into 8 equal portions, repeat as method 10 & 11; and add in any stuffing such as red beans, butter or sweet shredded coconut.
  13. Fill stuffing into dough, pinch seam to seal and shape it round; line baking tray with parchment paper, place dough in, and cover with damp cloth; allow dough to rise until it’s doubled in bulk, about 60 minutes.
  14. Brush a thin layer of egg or olive oil on dough, cover with foil paper, place into Buffalo Pro Chef Plus; select “Bake” function, set timing to 25 minutes.
  15. Remove foil paper 10 minutes before cooking complete; continue baking until complete, remove bread and turn onto a rack to cool and serve.

Tips: Store bread in airtight and dry container to keep bread fresh longer.