| Ceil Wallace |
When I make streusel using butter, flour, sugar (brown or white) and
cinnamon it never comes out like the streusel I get on cakes and buns from
the bakery. Mine gets a bit crisp while the bakery streusel is nice and
soft and is formed in little round clumps rather than loose and granular
like mine. Is there a specific technique or what am I doing wrong?
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| Ceil Wallace |
It's the same no matter what recipe I've tried and, besides, they're all
basically the same.
Thanks for the rest of you for suggesting leaving the clumps larger, that
and the shortening suggestions worked!
"Roy" <rbasan7@hotmail.com> wrote in message
news:1121387809.216000.74040@g43g2000cwa.googlegroups.com...
> Can you show us your recipe?
>
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| Ceil Wallace |
It's the same no matter what recipe I've tried and, besides, they're all
basically the same.
Thanks for the rest of you for suggesting leaving the clumps larger, that
and the shortening suggestions worked!
"Roy" <rbasan7@hotmail.com> wrote in message
news:1121387809.216000.74040@g43g2000cwa.googlegroups.com...
> Can you show us your recipe?
>
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| Roy |
>It's the same no matter what recipe I've tried and, besides, they're all
>basically the same.
Not really......There are streusels that had higher ratio of sugar and
very little flour and it exhibits the defect you mentioned.
Therefore whenever someone will query me on the same problem I have to
look at their recipe first.and how he did it.
It; si not preferable (IMO)t use giving hints....the proportions and
the method used by the individual baker counts!
I think That is the best way.... to sort such problem.
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| jake |
Ceil Wallace wrote:
> When I make streusel using butter, flour, sugar (brown or white) and
> cinnamon it never comes out like the streusel I get on cakes and buns from
> the bakery. Mine gets a bit crisp while the bakery streusel is nice and
> soft and is formed in little round clumps rather than loose and granular
> like mine. Is there a specific technique or what am I doing wrong?
>
>
Have you also tested various temperatures and times for baking? I am
wondering whether having your oven temperature just slightly lower might
help.
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