Why is the crumble dough getting too sticky?

While crumbling the dough, the ingredients must be tossed quickly. Rubbing or kneading the dough for a long time creates heat, producing a soft, sticky mass. The easy way is to mix ingredients in a food processor first, then briefly rework them with your hands. If you wash your hands with cold water before crumbling, it helps too.

What happened when the crumbles lose their shape during baking

It means that you probably used too much butter concerning the amount of flour. The streusel dough melted during baking and turned into a significant layer of dough instead of individual crumbles.

How to make crumbles crispy

To make sure your crumbles are crispy, follow the recipe with the right proportions of ingredients. You can also add quick oats, and chopped nuts to increase the crumble crispiness.

Why is your streusel too dry?

There are three reasons why the streusel is too dry. The amount of fat is too little, the dough is under-mixed, or the streusel is over-baked.

Why do crumbs fall off the cake when slicing?

This happens when they haven't adhered to the cake enough. If the proportion of ingredients is correct, it shouldn't be a problem. Otherwise, try to press (slightly!) crumbles into the batter before baking.

u003cstrongu003eHow to make a salty crumble?u003c/strongu003e

To make the savory streusel, mix equal amounts of flour and cold butter. Add grated Parmesan and spices as desired. It is essential to make smaller pieces of the crumble.

Streusel Topping Recipe For Muffins And Cakes

Name: Streusel Topping Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: German
Ingredients: 5 tablespoons (40 g) all-purpose flour; 3 1/4 tablespoons (40 g) brown sugar; 2 1/2 tablespoons (40 g) salted butter cold; 5 1/2 tablespoons (40 g) chopped toasted hazelnuts; 1/2 teaspoon ground cinnamon (optional)

Streusel Topping Recipe

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This crumble streusel topping recipe makes the best topping for your muffins, cakes, and quick bread. Prepared with just three ingredients and 5 minutes of hands-on time, it is easy, quick, and delicious.

Author: Irina Totterman
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 servings 1x
Category: Quick bread
Method: Baking
Cuisine: German

Ingredients

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5 tablespoons (40 g) all-purpose flour
3 1/4 tablespoons (40 g) brown sugar
2 1/2 tablespoons (40 g) salted butter cold
5 1/2 tablespoons (40 g) chopped toasted hazelnuts
1/2 teaspoon ground cinnamon (optional)

** If needed, please refer to Baking Conversion Charts.

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Instructions

Preheat oven to 300 degrees F/150 degrees C.

Place dry ingredients such as all-purpose flour, sugar, and chopped nuts in a medium bowl. Optionally add spices and mix. Add cold butter, cut into cubes, and work with your fingertips until you get coarse crumbs. The texture will look like wet "sand."
Try to "sand" the dough quickly not to heat the butter. Crumbling the dough with fingers makes the butter crumb less uniform and delicious. Alternatively, you can mix the crumble dough in a food processor or a stand mixer fitted with the paddle attachment. Or you can work all the ingredients with a rubber spatula, a fork, or a pastry blender. Then use a unique tool - spaetzle maker - or spider skimmer with large holes to grate the streusel dough. Drop the filaments on the baking sheet and spread them out. Or form a dough ball and chill it in the refrigerator for 1 to 2 hours. Then grate the dough using a grater with large holes. This version gives the dough a thicker consistency.
Spread the crumbles on a baking sheet lined with parchment paper and bake for 20 to 25 minutes or until the desired color. Let cool. Or sprinkle the crumble topping on top of muffins, cake, tart, pie, etc., and bake as directed in the recipe.

Notes

The streusel recipe can be made with softened butter at room temperature. In this case, mix the ingredients very quickly to prevent the dough from overheating with your fingers. Remember: the softer the butter, the finer the crumble will be.
If you want to make the recipe with melted butter, use a fork to toss the ingredients.
Look for the sandy texture of the crumbs: under-mixing results in the dry streusel, over-mixing end ups in a too cohesive crumble.
Cover the bowl with plastic and keep the streusel in the refrigerator until ready to use. The chilled crumbles will keep their shape when baking.
Sprinkle your streusel with ice-cold water 3 to 5 minutes before the end of the baking time. It gives them a golden brown color, makes them extra crispy, and refines the salt note.
Extra tip: alternatively, dust the streusel with a little bit of icing sugar about 10 minutes before the end of the baking time. It will caramelize the crumble - simply fantastic!
This recipe makes enough streusel to top one bread loaf, 12 regular-sized muffins, or 48 mini muffins.

Nutrition

Serving Size: 1 muffin topping
Calories: 70
Sugar: 3.4 g
Sodium: 20 mg
Fat: 4.8 g
Saturated Fat: 1.9 g
Carbohydrates: 6.4 g
Fiber: 0.4 g
Protein: 0.9 g
Cholesterol: 7 mg

Find it online: https://www.bakinglikeachef.com/streusel-topping-recipe/