Baking Classics
The Technique
Walnut-Brown Sugar Streusel
Good solid recipe components may be used over & over again so once a basic formula has been established, you’ll reach for it time & again. Walnut Brown Sugar Streusel adds lovely crunch & sweet notes to an Apricot-Peach Jam Tart but consider it for topping muffins, coffee cakes, bar cookies & other fruit based pies & tarts. Learn how to make a classic in your very own kitchen.
Walnut-Brown Sugar Streusel
makes about 1 cup
1/3 cup all purpose flour
1/3 cup dark brown sugar
1/3 cup chopped walnuts
A pinch of kosher salt
3 Tbsp butter, cut into cubes
Combine the first 4 ingredients in a medium bowl. Cut the butter into the mixture using a pastry blender until combined. Use your hands to form the mixture into a compact disc in the bowl. Chill 30 minutes. Break the mixture apart into coarse, crumbly pieces. Use as directed in recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Properly Measure Flour
The lightest texture of baked goods & the right consistency of recipe components depends so much on how the flour is measured, therefore technique is everything. Follow these pointers for success in your own kitchen.
The Technique
Use a spoon to lift & release the flour a few times from the container it is being stored in. Next, spoon the flour into the measuring cup being certain to use one specifically designed for dry ingredients. Swipe a level, flat dinner knife or small offset spatula over the cup to remove the excess. Use as directed in specific recipe applications.
The Tune
“Stairway To The Stars” Ella Fitzgerald
httpa://www.youtube.com/watch?v=Z9zsf7reJTo
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Be sweet.
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