I find the bread at Asian bakeries hard to resist. It's always light, aromatic and so soft. After much research, I found the secret to its texture is the tangzhong or water-roux method. This technique involves making a water-flour mixture that you cook, cool then add to the rest of the ingredients. Somehow it keeps the bread soft for days—way longer than most breads.
I used this recipe as a guide, but halved the amount of sugar (Asian breads tend to be sweet)and kept the bread plain.