I was so excited to try this recipe, because I've always struggled with the texture of my yeast breads. I've never tried Chinese bakery bread, but the description sounded excellent to me. It is easy to make, but I found the texture to be very similar to a regular good homemade yeast bread. It also took longer than an hour to rise...possibly because my house is rather chilly :) The finished bread did not rise up real high...I think the pan size is a bit large. Even though I don't think the texture lived up to the description, my family devoured the loaves. I will be experimenting with this recipe, using different flours/yeasts, and will report here with the results! Thanks again for a yummy recipe! Update: I've tested the recipe twice, using bread flour and a smaller loaf pan both times. The first loaf, I used the fresh, warm roux, no refrigerating overnight. The second loaf, I chilled the roux overnight, and then heated it in the microwave until it was warm. Both times, the loaves were super soft, tender, fluffy, cottony, silky, mouth-watering good! I actually think, though, that the fresh roux bread rose a little higher. I am not going to bother with the overnight refrigeration next time. So,to get the ultimate soft bread, just make this recipe with bread flour instead of all-purpose, use a smaller loaf pan than called for, use fresh, warm roux, and your family will thank you! 5 stars for this delicious bread!!!!!