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Old 07-18-2008, 01:32 PM   #1
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Flour + Butter/margarine ratio for breadcrumbs

This recipe says to use equal proportions of butter and flour to achieve a breadcrumb consistency, but mine ended up more like a dough. Can you advise whether or not this proportions as given are likely to be appropriate (as opposed to a mistake)?

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Old 07-18-2008, 02:54 PM   #2
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How did you mix it? Did you use real butter or margarine? When I want to make a crumble, I use cold butter. If you let the butter get soft it will cream more than crumble giving you more of a dough. Also the softer margarines will cream more than crumble which is why I stick with fresh from the fridge butter. You can use a fork or hand mixer on low to get the crumbs.
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Old 07-18-2008, 04:30 PM   #3
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I see... it was most likely softer than the recipe intended. I've used another recipe before which called for twice as much flour as margarine so I thought this might be wrong. Nonetheless, it does say that I can use margarine, and my margarine is stored in the fridge, so the recipe ought to deal with this eventuality.
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Old 07-18-2008, 04:39 PM   #4
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Just chill your "dough" for awhile. Then, when it's chilled, it sould break up crumbley. Although I don't use margarine. It looks like your butter/marg got too soft.
It's fixable.
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