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.