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