Eugene, I agree with you. A slurry to me is more of a liquid and an undissolvable substance stirred together; it you let it sit, the two will separate out. I think I'd call this more akin to a roux without the fat (I've actually used a similar technique to make old fashioned flour buttercream). Whatever term floats your boat, I'm planning to try the hot cross bun recipe for Easter with the tangzhong to compare with the original recipe.

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