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