I have no frame of reference about Chinese bread or Chinese bakeries, so I really don't know what the texture of this bread is supposed to be. That being said, though, by following the directions, I too, got more of a dough than a roux or a paste. I just soldiered on, probably out of sheer stubbornness, I guess. At any rate, I did let it stay in the fridge overnight then made it the next day. My mixer wasn't too happy with me, probably more bc I doubled this recipe than anything else, but I was able to get a decent dough out of it. I tried this making 2 loaves out of one batch like the recipe suggested; it did take a long time to rise (about an hour--I can usually get dough to rise in 20-30 mins) and made 2 very small loaves. I then used my Pullman pan and made one large loaf with the 2nd full batch. I suppose you need to use small loaf pans, or use a full loaf pan for this bread. I got a chewy, sweet (but not really dessert sweet) bread. It's not bad, and it turns out rather pretty. Thanks for the recipe.
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I have no frame of reference about Chinese bread or Chinese bakeries, so I really don't know...