How to make butter and sugar mixture into a breadcrumb consistency?
I've been following a recipe for cinnamon biscuits which states to mix butter and sugar together until it forms a breadcrumb like consistency. Every time I attempt this is makes more of a creamy like consistency. I don't have a food processor which I've heard is ideal to use as they are quite expensive. Can someone tell me where I am going wrong?
Best Answer
Use chilled butter and don't touch it with your fingers unless you can be really fast about it, you don't want the butter to start to melt. Use a fork, a couple of knives or ideally a pastry cutter to cut up the butter and coat the cold little pieces of butter with the sugar.
You can even use a cheese grater to grate the frozen butter and toss the grated butter with the sugar.
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How do you make breadcrumbs with butter?
To make buttered breadcrumbs, begin by cutting or tearing stale or day-old bread into smaller pieces. Pulse briefly in a food processor to make coarse or fine crumbs. If you won't be using the breadcrumbs immediately, put them in a food storage bag, seal it, label with the date, and freeze.How do you make crumb flour?
Sift flour into a large mixing bowl. Chop chilled butter and add it to the bowl. The butter should be very cold for a lighter crumb. Use your fingertips to quickly and lightly rub the flour and butter together until it resembles fine breadcrumbs.How do you rub butter for crumble?
Tip the butter into the flour. Using your fingertips and thumbs take small amounts of the mixture and rub them together, from little finger to first finger. Raise your hands above the surface so they are not warming the rest of the mixture \u2013 the idea is to keep the butter cool, not allowing it to soften.How do you make breadcrumbs without bread?
Substitutes for Bread CrumbsAmazing Crumb Cake Recipe
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Answer 2
As other people said, use butter from the fridge.
Usually, when making dough similar to what I guess you are making, I mix the butter with the flour and not with the sugar to get the same result, or with the flour and sugar.
I cut it into small pieces(about 1cm cubes) and then rub them between my fingers together with the flour/sugar. I think the knife method will take forever.
Answer 3
I always recommend a pastry cutter or stout balloon whisk (use it to stomp into the flour)...
The exact ratio of fat to flour makes a big difference there, +/- 10% can be significant ... if in doubt, use a bit less fat and help with small amounts of oil when stirring the dough together until the consistency is right. Same principle when adding non-fat liquid to that dough afterwards - a little at a time, the curve from dust to sludge is steep there.
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