December 9, 2010 - 2:25pm
Making Streusel Topping
Hello all bakers!
I have a question in regards to making streusel topping in Cakes,muffins and so forth... Why some would prefer melting the butter vs. cold butter when incorporating the dry ingredients before baking...
Thank you!
LeeYong
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Stirring melted butter into the dry ingredients makes it easier to get clumps of topping which bake up crunchy.
In my hands at least, cutting in cold butter results in a sandy, crumbly kind of streusel.
Patsy
Thank you Patsy!!!