Welcome to the tangzhong conversion, nobody goes back :)
What it is: a small portion of the recipe's flour cooked with liquid into a thick paste - the classic ratio is about 1 part flour to 3 parts liquid (for example 7g flour with 21g water and 21g milk), cooked till pudding-thick, cooled before it joins the dough. Pre-gelatinising that starch locks extra moisture into the crumb: softer bread that STAYS soft days longer.
And yes - it upgrades most soft enriched breads beautifully. Pav, burger buns, dinner rolls, milk breads all take it well. The adjustment is simple: the flour and liquid in the tangzhong come FROM the recipe's totals, not on top of them. A recipe without tangzhong is just using that same liquid uncooked.
Where it doesn't belong: lean crusty breads - a chewy baguette doesn't want cloud-crumb. Soft breads only. Your pav is about to get dangerously good.
