View Single Post
  #7 (permalink)   Report Post  
Old 22-08-2005, 04:03 PM
jake
 
Posts: n/a
Default

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.