I really don't believe the 75% hydration thing is necessary. I have been baking tangzhong breads for a long time and have never really felt the need to increase the water content any more than 2-3%. Also not every bread has a hydration of 63%, if I were to make an enriched bread with a hydration of 53% with tangzhong and increase the hydration to 75% it would lead to a mess. Also an easier way to make tangzhong which was introduced to me by Novita Listyani's channel, is just to quickly stir 1 part of flour to around 2 parts of boiling water similar to how Yudane is made (just with a high hydration which is easier to mix together and add to the final dough).

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