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Old 07-23-2007, 09:19 AM   #1
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Crumb/streusel toppings

Why is it that some crumb/streusel topping recipes call for the butter to be melted versus being cut into small cubes and chilled? It seems like simply melting the butter and then mixing it with the flour, brown sugar (or whatever) would be a lot easier than having the butter in small pieces and using a pastry blender to incorporate the butter. Do they both work just as well?

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Old 07-25-2007, 10:27 AM   #2
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I don't do either. I just let the butter soften slightly, then cut it in with the pastry blender or give it a whiz in the food processor.
My family loves streusel-topped desserts!
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Old 07-25-2007, 10:21 PM   #3
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I love streusel especially with a hint of cinnamon.Its wonderful on coffee cakes.
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Old 07-28-2007, 11:02 AM   #4
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I have used the melted butter with a topping
using mostly oatmeal and I like it. When the
topping contains mostly flour though, I think
using cold butter and cutting it in is better,
you have more of a crumbly texture in the
final poduct. I do use a food processor for
cutting it in, I just don't like doing it by hand.
Lazy I guess......
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