Streusel Mixture Grizzlybiscuit Old BC
Submitted by 4paws2go on May 07, 2013 at 7:38 pm

DESCRIPTION
Streusel Topping mix

SUMMARY
Yield 0 Source Amendola/Grizbiscuit File under Toppings/cakes/muffins

INGREDIENTS
8oz cake flour
8oz bread flour or whole wheat pastry flour
8oz butter diced into small cubes
4oz reg white granulated sugar
4oz light brown sugar
1 TBSP ground cinnamon
1/2 Tsp salt

INSTRUCTIONS
Description
STREUSEL TOPPING

RECIPE SUMMARY

This is a simple formula- it can be used for cakes,pies,muffins,
,the list goes on and on ! This recipe comes from Joseph Amendola (whom I had the pleasure of meeting personally)....He was one of the top bakers at the school at the time I went there in '73-74...
The word "streusel is German for "sprinkle" or "strew"

Measure out both flours and mix together
Now work the butter into this mixture with your hands or a pastry cutter until you have coarse pea size crumbs. Do not over work the butter and let the warmth of your hands make the butter become soft !
Now add the rest of the ingredients and mix well and taste the seasoning.
Store this in a plastic container with a tight fitting lid and keep it in the fridge or the freezer.

People making this preparation for the first time sometimes have a tendency to want to add more butter to it because they think it is too dry ..This is a mistake ! You must trust the formula because if you add more butter or fat your finished product will be greasy on top because the carefully designed ratio of flour to fat will be upset and there won't be enough flour to absorb the now added fat...I have also seen some try to use 10x sugar in place of the regular and this won't work IMHO because the moisture content is also what makes this formula work...the 10x being too dry (you won't get those large chunks everybody loves)

You can use all purpose flour for this recipe if that's all you have and it will work ok ...
You can add any other spices you like such as nutmeg,allspice ,cardamom,star anise grnd etc...You can also add nuts,dried fruits,raisins,sundried fruits(cranberries,currents,cherries etc..)and different types of grains and seeds such as sunflower seeds ,flax seeds ,seseme etc...and oatmeal or barley flakes
This is now more of a "Crisp" topping better suited for fruit fillings...
This recipe will double or halve with no problems

comments
Submitted by KIDPIZZA on Fri, 2013-05-10 08:14.
LAURA:
Good morning. Bettina, tell me my friend will this formula lend itself to crummies for a apple pie if we add a portion of bite~sized/toasted walnuts in it????
Bettina, I also have a copy of his book (the BAKERS MANUAL 3rd ED. & I met him here in town in 1999(Feb 22nd) at the ORLEANS resort at the restaurant convention. I asked if he would autograph my copy & he did. I knew he was invited to attend the convention...all I had to do is wear my chef's coat sans toque as we were not going to cook/bake & I was let in. I believe he originally came from Hartford Conn. & he taught for many years at the CIA in upstate NY. He was very old then...I wonder if he is still with us.
Enjoy the rest of the day my friend.
~CASS.
Submitted by Mike Nolan on Wed, 2013-05-15 14:21.
Sadly, Chef Joseph Amendola died in 2008:
http://articles.orlandosentinel.com/2008-01-28/news/dead28_1_amendola-cu...
Submitted by 4paws2go on Wed, 2013-05-15 19:39.
Hi, Cass! I do have my much loved copy of The Baker's Manual, 3rd edition, as well as the newer 5th edition, and his 'Understanding Baking', co-authored with Nicole Rees. I find all of them indispensable! I would have truly enjoyed meeting the gentleman. You and Griz were lucky guys...
I would most certainly consider the addition of finely chopped, toasted walnuts a wonderful thing, indeed!