How To Work With Streusel

Author: Karen Lennox Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Experienced chefs are familiar with streusel and they know that it is a confectionery crumb that serves as a decoration on the top of the product and, in addition to decorating, gives the dish a special taste.

How to cook with streusel

Streusel sprinkle open fruit pies, desserts, buns. Each hostess has her own favorite streusel recipe and on our website you can find several streusel recipes, each of which is good in its own way. When working with a streusel, consider some of the nuances:

- streusel can be as large as peas, and as small as a small fly;

- sprinkle products with streusel just before baking;

- if the formed crumb turns out to be very small - add a little oil;

- if the crumb does not work at all, then add a little flour;

- by adding cinnamon, dry ground ginger or nutmeg, cocoa, zest, vanilla sugar to the crumbs, you can get streusel of different tastes;

- the ratio of products in the classic streusel is: butter-sugar-flour = 1-1-2;

- Streusel oil should be soft;

Streusel can be prepared ahead of time and stored in the freezer.

Recipes with butter ingredient

Recipes with the ingredient wheat flour

Recipes with sugar

Ingredients:

Butter
Wheat flour
Sugar

We will need:

Grater
Metal sieve
Bowl
Fork

How to work with streusel step by step instructions with photos

Step 1

For work, we need butter, sugar, flour, grater, sieve, bowl, fork.

Step 2

The classic streusel is made from butter, sugar and wheat flour. The ratio of butter:sugar:flour = 1:1:2. The oil should be at room temperature.

Step 3

You can experiment with the taste of streusel every time by introducing cinnamon, vanilla sugar, ground ginger or nutmeg, zest, cocoa into its composition.

Step 4

The first step in making streusel is rubbing butter and sugar. It is convenient to do this in a small bowl with a fork.

Step 5

In the second step, flour is added. You can work here both with a fork and with cold hands. You should quickly grind the contents of the bowl.

Step 6

As a result, we should get a crumb. If the crumb does not work out, add a little flour, and if the crumb turns out to be very small, add a little oil. Usually the crumb is quite large.

Step 7

If you urgently need to have beautiful fine crumbs, then send the resulting streusel to the freezer for a short while and then wipe it through a metal sieve.

Step 8

If you need a large, uniform crumb, then blind the formed streusel into a ball (work quickly and with cold hands), wrap in cling film and send to the freezer. Then, if necessary, grate it on a grater.

Step 9

Sprinkle the product with streusel before planting it in the oven.

How To Work With Streusel

CHAPTERS (Table Of Contents)

How to cook with streusel

How to work with streusel step by step instructions with photos

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