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Old 15-07-2005, 01:00 AM
Ceil Wallace
 
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Default Streusel question

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?