Helen Goh Shares Recipe for Blackcurrant and Vanilla Finger Buns
Quick Brief
Baker Helen Goh has introduced a new recipe for iced finger buns featuring a blackcurrant-infused fondant topping. The recipe utilizes a tanzhong paste to create a light, fluffy crumb that stays soft over time. It offers a tart balance to the sweetness of traditional afternoon bakes.
What Happened?
A new recipe for blackcurrant and vanilla finger buns has been published by Helen Goh. The formulation uses a cooked flour-and-milk paste, known as tanzhong, to achieve a soft and light texture. The fondant icing is flavored with blackcurrant jam to provide a gentle tartness, though alternative jams can also be used. For an even more indulgent variation, the buns can be sliced open and filled with whipped cream and additional jam.
Why It Matters
The recipe provides home bakers with a variation on a classic baked treat, incorporating a technique to improve crumb texture and moisture retention.
Key Facts
- The recipe features a soft, light finger bun topped with blackcurrant fondant icing.
- A tanzhong (cooked flour-and-milk paste) is used to create a fluffy crumb and extend softness.
- Blackcurrant jam is incorporated into the fondant to balance the sweetness with a tart note.
- Buns can optionally be split and filled with whipped cream and jam for an indulgent treat.
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