I just tried to convert a white bread recipe to tangzhong and had the same experience. I had to keep adding flour because my hands kept sticking. So I sat down with pen and paper and realized my problem was I didn’t take butter into account. I used 302 grams of milk when I should have used 296 g milk). Which makes sense since my dough was fine until I added in the butter and mixed again. Also I watched a video on how to make actual tangzhong milk bread (No conversion). The method appears to be different. The baker in the video mixes the flour, milk, sugar, and tangzhong mixture, lets it sit for 60 min and then proceeds to add the salt and yeast and then kneads again. She adds butter last. I’m new at this so I will try both methods, reduce my milk quantity and see what happens, and then adjust the kneading steps and see what happens.

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