Sorry, aiming for hydration percent trying to figure out a claimed 75% perfection is a non-starter that will simply discourage anyone from using the Chinese method of cooking a portion of the flour in a portion of the liquid.
Use about 10% by weight of each and add a bit more liquid when mixing it all together until the texture is where it should be. Use the original recipe first to try it and learn, then this technique.

There is certainly some science to be learned but not by the folks cooking at home. Your more recent article on both Chinese and Japanese methods omits this detail as this should, it's not helpful.

However if you're doing science consider the liquid you cook the flout in is not somehow sequestered in the roux. Bread made this way has exactly the same qualities throughout, though improved.
Liquid lost is due to evaporation while cooking, and bakers will need to add a bit back in. Another way to say the cooked roux retains much of the liquid it is cooked in, thus the gooey texture.

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