I'm very new to all this. I'm a technician by trade, and I analyze things differently than most.
Since the water in the tangzhong doesn't really enter into the hydration formula, just ignore it.
Take your 5% from the flour, but use "new" water; maintain the original amount of water in the recipe to establish the desired hydration level.

That should simplify things and give the same results. What do you think?

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