Ever since I started baking, I've been trying to recreate a bread that I find at a local chinese bakery. This one is a little different from your run of the mill chinatown bakery, and seems to be a bit higher end with individually wrapped buns. Anyway, they have a chocolate bun type thing that's hollow with a thin layer of chocolate inside. What's special however, is that the bread itself is very soft and yet fluffy, doesn't stick to the roof of your mouth, and when you tear it apart, it comes apart in kind of fibrous chunks rather than just breaking apart like french bread or white bread. I've tried using the popular 'hokkaido milk bread' recipe, and it's close, but not quite as soft. I haven't tried brioche yet and that's next, but if anyone knows any really fantastic moist soft and fluffy sweet bread recipes/has any tips for me to improve my bread (ie longer kneading? Special proofing step?) that'd be awesome. I know this is sort of vague; any help would be appreciated! Thanks again