I was browsing various Asian cooking blogs and this seems to be the latest craze among Asian home bakers. Basically, the idea is to heat 1 part flour and 5 parts water (by weight) in a saucepan until the temperature reaches 65C (149F), and then mix the resulting "water roux" into a standard bread dough recipe. I just tried it and was very impressed with the results. All I did was blend some water roux in with a standard recipe for rolls and the resulting buns were a dead ringer for the soft crus