For context, the recipe i normally use for my buns works nicely but i found that the bread goes hard the next day! So this time i added a tangzhong as i heard it keeps breads softer for longer. My usual recipe calls for 250g flour and 110g milk so i made the tangzhong with 20g flour and 100g milk and then added that into the rest, but it turned out to be wayy too sticky so i added extra flour and kept mixing to form gluten (which it definitely did) but still very sticky. Anyways, its currently wrapped and in the fridge to do a cold rise because i heard it’ll absorb more moisture and the butter in it will harden in the fridge, allowing it to be more workable. Can I know if this is okay? submitted by /u/uhhnisha [link] [comments]