Hi I tried this with a Hawaiian sweet roll recipe that has pineapple juice in it. The original recipe was at 40% with 1 cup liquid (227 g 1/2 cup milk, 1/2 cup pineapple juice) and 4 1/2 cups flour - 567 g. To increase to 75% hydration I had to add 200g liquid. This seemed like a lot. I made a 5% Tangzhong with 28g flour and 142 g liquid. The remaining flour and liquid went into the recipe as stated which was 539 g flour and 283 g liquid. It was a wet, sloppy mess. The dough never came together in a soft ball, it was more like a thick cake batter. I tried to see if rising would help, never rose, just stayed a wet sloppy mess. I even added an extra 5 Tbsp flour while kneading and that didn't change at all. Where did I go wrong? Does an acidic liquid like pineapple juice mess up the recipe? I have made the recipe before without converting some to Tangzhong and it comes out just fine but would be way better using it. I really want to make Hawaiian pineapple sweet rolls with it. Thanks

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