You don't have to adjust anything in your bread recipe by using the tangzhong paste in it. You are not adding extra flour or liquid, only taking a portion of each ingredient from the bread recipe, processing them, then putting them back in a different configuration. Think of it like this: you have a full glass of water; you take half of it and freeze it, then you add that frozen portion back into the liquid water portion. You'll see the amount of liquid rise in the glass when you add the ice and as it melts you won't see the level change (except for maybe some loss due to evaporation.) because there's only the same amount of water in the ice, whether it's solid or liquid.
You can do this!

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