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Tried the tangzhong trick for cinnamon rolls and my dough turned into glue
Last Saturday I finally tried that cooked flour and water thing for cinnamon rolls, and I measured wrong so my dough came out like paste stuck to the bowl. I panicked, added maybe a full extra cup of flour, and ended up with 12 rolls that tasted like biscuits with cinnamon on top. My wife said they were fine but she ate one and left the rest, which says plenty. I know the trick works for other people, so where am I going wrong, do you cool the paste first or mix it in warm?
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