Sue, the one hesitation I might have is that Danish pastry dough tends to be low hydration; and to use tangzhong, you want dough with about 75% hydration. If you try making a slurry from a low-hydration dough, you end up with dough that's WAY too stiff, unless you know to adjust its consistency with additional water beyond what the recipe calls for. Here's my suggestion: try the slurry, but if the dough seems stiffer than it should be, add additional liquid (water, milk, whatever the recipe calls for)< enough to make a softer dough. Good luck! PJH@KAF

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