Do you cook. if you do, HELP ME PLEASE?!?!
Im making "Butterscotch Crunch Squares" and I am in the middle of making it right now!.
I did everything correctly but then it said "cut in butter until mixture resembles coarse crumbles"!.
what do they mean by coarse crumbles because my mixture looks a little doughy kind of like when you make cookies!.
Is what im doing right!? if not!.!. how should I fix it!.
HELP ASAP PLEASEWww@FoodAQ@Com
I did everything correctly but then it said "cut in butter until mixture resembles coarse crumbles"!.
what do they mean by coarse crumbles because my mixture looks a little doughy kind of like when you make cookies!.
Is what im doing right!? if not!.!. how should I fix it!.
HELP ASAP PLEASEWww@FoodAQ@Com
Answers:
Sounds like your butter was too soft!. You need to use very cold butter when "cutting in"!. The crumble crust for those crunch squares should resemble coarse crumbs after you cut the butter in!.
I use two table knifes to cut it in, but you can also use a pastry cutter!.
You don't want to leave that crumble doughy because it will most likely make the crust tough!. What I'd do is refrigerate it until the butter hardened again (a couple hours), then take it out and go at it with a pastry cutter or a couple knives until it's a coarse crumble!.
To do that, hold one knife, blade down, in each hand!. Cross your hands and cut the butter into small pieces using a criss -cross sawing motion until it looks like a coarse crumble!.
Here's a picture of someone cutting butter into flour with two knives:
http://www!.recipetips!.com/kitchen/images!.!.!.
And a picture using a pastry cutter:
http://cottagemagpie!.com/imgc/almond-swe!.!.!.
!.Www@FoodAQ@Com
I use two table knifes to cut it in, but you can also use a pastry cutter!.
You don't want to leave that crumble doughy because it will most likely make the crust tough!. What I'd do is refrigerate it until the butter hardened again (a couple hours), then take it out and go at it with a pastry cutter or a couple knives until it's a coarse crumble!.
To do that, hold one knife, blade down, in each hand!. Cross your hands and cut the butter into small pieces using a criss -cross sawing motion until it looks like a coarse crumble!.
Here's a picture of someone cutting butter into flour with two knives:
http://www!.recipetips!.com/kitchen/images!.!.!.
And a picture using a pastry cutter:
http://cottagemagpie!.com/imgc/almond-swe!.!.!.
!.Www@FoodAQ@Com
It sounds like you have more liquid than you should have!. Butter is cut into only the dry ingredients (often only flour)!. Many times when I do stuff like that my crumbles aren't really course, but it still works out fine!.Www@FoodAQ@Com
just use your spatula or spoon to mix it in rather than your mixer!.!.
it should be fine!.!.!.!.Www@FoodAQ@Com
it should be fine!.!.!.!.Www@FoodAQ@Com
Did you use cold butter!? If not you won't get the coarse crumbles, which are basically small balls of dough, kinda of what you get when you make a crumble topping!. If it's too late, you'll be fine, just bake what you have!.Www@FoodAQ@Com