Streusel delivers flavor and provides textural contrast. In the interests of improving flavor and texture, we should focus on streusel and its basic elements. Today we we began working on things. We combined equal parts butter, sugar, and rice flour. We added 0.3% salt to season the streusel. The first variable we played with was the flour. We substituted white rice flour for our go-to all purpose flour. The raw streusel has a sandy crunch. The butter, sugar and salt remain neutral. While the dough chills we write. Tomorrow will reveal what that small change does to the finished result. From there we can continue our exploration adding flavors and playing with different types of sugar in the rice flour blend.
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