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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" > wrote in message nk.net... > 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? > Maybe the bakery one gets soft over time because it has alot of brown sugar (which attracts moisture). I don't know. Personally, I think streusel should be crisp, not soft. I don't care for it soft. Try asking the bakery what they use? kimberly |
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On Thu, 14 Jul 2005 23:58:41 GMT, "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? > It depends on your recipe. I did a study on streusel several years ago while trying to duplicate a streusel bread. Use cake flour for softness. Melted butter stirred into the dry ingredients (rather than cutting in solid butter) will make the clumps. You can soften it further by covering the cake while it's still a bit warm. Sue(tm) Lead me not into temptation... I can find it myself! |
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Curly Sue wrote:
> On Thu, 14 Jul 2005 23:58:41 GMT, "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? >> > > It depends on your recipe. I did a study on streusel several years > ago while trying to duplicate a streusel bread. Use cake flour for > softness. Melted butter stirred into the dry ingredients (rather than > cutting in solid butter) will make the clumps. You can soften it > further by covering the cake while it's still a bit warm. > > Sue(tm) > Lead me not into temptation... I can find it myself! So, if you want it clumpy and crisp, then what? -- Jean B. |
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In article et>, "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? Here's the streusel recipe from the Cook's Illustrated article about Blueberry Buckle, July-August issue, page 23: Streusel 1/2 cup unbleached all purpose flour 1/2 cup packed light brown sugar 2 tbsp grandulated sugar 1/4 tsp ground cinnamon pinch table salt 4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool. In standing mixer fitted with flat beater, combine flour, sugars, cinanmon, and salt on low speed until weel combined and no large brown sugar lumps remain, about 45 econds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2-1/2 minutes. Put streusel on whatever you're topping this way: Squeeze portion of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter (see photo they provide. :-0) Repeat with remaining streusel. -- -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'! |
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On Sat, 16 Jul 2005 13:41:06 -0700, Nexis wrote:
> >"Ceil Wallace" > wrote in message ink.net... >> 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? >> > >Maybe the bakery one gets soft over time because it has alot of brown sugar >(which attracts moisture). I don't know. Personally, I think streusel should >be crisp, not soft. I don't care for it soft. >Try asking the bakery what they use? > >kimberly > Going back about 45 years ago, while working in a bakery, streusel was made with flour,brown sugar, and cinnamon. This was put in a raising room (warm & humid), then put thru a screen. Pan Ohco |
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