Love using the Tangzhong method in a soft dinner roll recipe where the butter content is 16.7% of the flour. However, when I try to convert my brioche recipe that calls for 50% butter using the above formulas, I have a sloppy dough that doesn't quite come together. I've converted all of the eggs, milk, water and butter in my recipe using the %s given above, but it still isn't working. Any thoughts on what might be happening? Thank you - I would love to use this method for my recipes that need that extra softness and fluffiness in them!

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