Ashley, you were so close — just needed to drill down a bit deeper. In the tangzhong, you have 43g water and 37g water in the milk (milk is 87% water; so 87% of 43 = 37); then in the dough, you have 102g water in the milk, 37g water in the egg (1 large egg = 50g; egg is 74% water), and 9g water in the melted butter (American butter is 16% water). Total: 228g. Divide it into 312g flour, you have 73% hydration. Not quite 75%, but close enough to work nicely. At the end of this blog post, in the section titled "Extra credit: determining water content" you'll see a list of the percentages of water in milk, eggs, butter, and liquid sweeteners. Definitely, if you feel up to it while converting your own recipes, add these ingredients for the most accurate picture. Hope this helps — good luck! PJH@KAF

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