How to convert a bread recipe to Tangzhong Method?
King Arthur has a description:

The typical sandwich bread or dinner roll recipe (like these Golden Pull-Apart Butter Buns) has a hydration level of around 60% to 65%.
But when you’re using the tangzhong method, you want your recipe’s hydration to be about 75%.
Why? Because when using tangzhong, some of the liquid in the dough is “trapped” by the pre-cooked slurry (the tangzhong), and thus plays no part in the dough’s texture; as far as hydration is concerned, it’s as if that liquid isn’t even there.