Hi there! Tangzhong dough will always be somewhat sticky. Was your bread able to bake up properly? And was it very different from the texture of any recipes you've baked that were designed explicitly to use tanghzong? In this case, it may be that there was nothing wrong with your dough at all. If your dough was too liquid to form into a loaf or was distinctly different from what you've experience in baking other tangzhong recipes, however, we'd suggest double-checking your measurements to ensure you've got your ratios correct. Best of luck, and happy baking!

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