The day-old bread made from the tangzhong method was still soft and fluffy as can be seen from the photos below. But sad to say, it was dry compared to the day it was baked. There could be tons of reasons why: didn't toast it, the dough was dry, etc. I don't know exactly why but it only means try again.
I kept the photo below to remind to better roll it properly next time. If not, there are much spaces in between.
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| Roll better next time..... |
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| Still soft on the second day but dry |
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