I did some math. Trying to convert a cinnamon roll recipe to use tangzhong. Seemed like a lot of additional liquid to make it 75% hydration. So I went back to cross-reference the KA Soft Cinnamon Roll recipe that uses TZ. It only has 59.5% hydration. And the KA Japanese Milk Bread only has 63.7% hydration. The KA Sandwich Bread recipe used in the example does in fact have 75% hydration so I'm pretty sure I'm doing the math correctly.

Any reason why you'd suggest 75% hydration when two of your TZ recipes use less than that?

Math:
Recipe I'm trying to convert:
- 3/4 c. water + 1/4 c. buttermilk = 1 cup liquid = 227 grams
- 4.5-5 cups flour = 540 grams
- 227 g / 540 g = 42% hydration
- 540 g * .75 = 405 g (-227g from recipe = 178 g additional)

KA Soft Cinnamon Rolls (w/TZ):
- 71 g water + 71 g milk + 170 g milk = 312 grams
- 28 g flour + 496 g flour = 524 grams
- 312 g / 524 g = 59.5% hydration

KA Japanese Milk Bread (w/TZ):
- 43 g water + 43 g milk + 113 g milk = 199 grams
- 14 g flour + 298 g flour = 312 grams
- 199 g / 312 g = 63.7% hydration

KA Sandwich Bread (in example above):
- 271 g / 361 g = 75% hydration

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