Hi,
I’m trying to figure out what I’m not understanding about the ideal 75% hydration in a recipe where tangzhong is used.
I’m looking at your Super soft cinnamon rolls recipe here where tangzhong is used
https://www.kingarthurbaking.com/recipes/soft-cinnamon-rolls-recipe
and according to my math the hydration in that recipe is 60% not 75%
71g water + 71g milk in tangzhong + 170g milk in dough = 312g
25g flour in tangzhong + 495g flour in dough = 520g
312 into 520 = 0.60 or 60% hydration
To get 75% hydration the total liquid in the recipe should be 390g
Could you please enlighten me? Thanks!

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