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Old 22-08-2005, 04:03 PM
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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