Ingredients
Yield Recipe
Dough
1'000
g
butter, softened
700
g
sugar
25
g
vanilla sugar
100
g
eggs
5
g
table salt
400
g
wheat starch
1'000
g
wheat flour 400
Production
1
Dough
Mix the softened butter evenly with the sugar and vanilla sugar. Mix the eggs and table salt together, then gradually add to the butter-sugar mixture. Add the wheat starch and wheat flour and mix briefly to form an even streusel dough.
2
Further processing
Option 1 – frozen:
Divide the streusel dough into 400–500 g portions and freeze at -18°C for 1–2 hours. Pass the frozen dough pieces through a grating machine using a medium-fine grater.
Variation 2 – chilled:
Rest the streusel dough in a refrigerator at 5°C for 60–90 minutes. Then pass it through a medium-fine sieve.
Store the finished streusel frozen at -18°C until further processing.
Evaluation