Hi Elzabeth! This is a great question. You'll want to get the slurry nice and thick. Think something like cake batter, or the consistency of cream of wheat or grits. "Paste-like." Check out our recipe for Perfectly Pillowy Cinnamon Rolls, but specifically the directions in Step 2: "Place the saucepan over medium heat and cook the [flour and milk] mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner." Hopefully that should help a bit, but also keep an eye out for more on the tangzhong method soon. Thanks so much for reaching out, and happy baking!  

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