Hi Wally, sorry to hear this is happening. The dough should be nice and soft but certainly not like a cake batter. I would recommend only adding about 3/4 of the amount of liquid to the dough recipe, and see where the dough is at before adding any of the remaining liquid. You can keep the tangzong the same. Don't be afraid to use extra flour on the countertop and on your hands to make handling the dough a bit easier. Hope this helps!

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