The color of the oil cake is whitish and not yellow, and the color of the baked biscuit is whitish,

The reason why the color of the oil cake is whitish or not yellow may lie in the list of ingredients and the steps to make it.

In terms of the list of ingredients, it may be because the flour has not been fermented for enough time, or dead noodles are used, resulting in the oil cake not being soft and golden enough. In addition, if too much soda is put in the dough soda, the color of the oil cake may be dark. To solve this problem, you can try to extend the fermentation time of the flour and pay attention to controlling the amount of flour soda.

In terms of preparation steps, the fritters are not fried thoroughly or cooked may cause the color to turn whitish. In addition, if the pancake is not fried quickly over high heat before being cooked, it may also cause the color to turn whitish. To solve this problem, you can try to fry the pancake quickly over high heat before putting it in the pan, and make sure that the pancake is completely fried.

In general, to make the color of the oil cake yellow, it is necessary to do a good job in both the ingredients and the preparation steps.

It may be that you didn't have a good time when you lived. It's also possible that you've been fried for too short.

Oil cake, also known as fruit head, is a kind of fried pasta often eaten by northerners.

Before making oil cakes, the pumpkin should be peeled and steamed, and then crushed into pumpkin puree, and then take 1:1 of flour and pumpkin puree, and pour it into a basin with an appropriate amount of warm boiled water (warm boiled water is the water after adding yeast) and stir well. The live side should be slightly softer.

A little, but the fried oil cake will be soft, if the dough is hard, the oil cake is dry and woody, not delicious. Cover the live noodles with a lid or plastic wrap.

Wake up for a while, the specific time depends on the weather and the amount of yeast added, anyway, wait until the dough swells to about twice the original size. Grease the panel, take a piece of awakened noodles and roll it into a round cake shape, and then make two small cuts in the middle. The purpose of the small cut is to quickly penetrate into the middle of the oil cake when frying.

Put it in the prepared hot oil pan and fry until it is slightly red on both sides. Because the noodles are mixed with pumpkin, the oil cake is easy to color.

Baking biscuits generally do not turn white on them, and if they are white, it may be a problem with the raw materials.

Precautions for baking cookies:

It is necessary to know the temperature difference of the oven and whether the heat is uniform when baking. It is normal for the temperature of many ovens to be 50 degrees higher, just this small plate of biscuits, thin, if the temperature difference is too large, it must be baked either mushy or hard. Many oven heating pipes have different positions and different qualities, and it is easy to bake with high heat on one side or low heat on the other, in which case you have to reverse the position of the baking tray halfway.

There is also a common situation that the heat around the oven is high, and the heat in the middle is small, so you can only take out the baked part in advance, and continue to bake the rest for a while.

Although the upper and lower flames of the general household oven can be used separately, the upper and lower flames cannot be baked at different temperatures. Therefore, when baking biscuits, place the baking tray on the upper level of the oven, or on the upper level, to adjust the heat of the upper and lower heat. This is because the baking tray is metal, which conducts heat very quickly, and if it is close to the bottom layer, it is easy to become mushy.

Therefore, the smaller and thinner the volume is, it is generally placed close to the upper fire. Even so, the bottom is easier to color than the surface of the biscuit, so when making biscuits, it is necessary to prepare two baking sheets, and if you feel that the bottom is heavy, you can put two baking trays to insulate the heat.

When making biscuits, you often use baking paper (also known as oiled paper) and a baking cloth, which is a must, in addition to preventing sticking, and making it easier to clean the baking sheet.

It should be noted that the dough or batter of the biscuit must not be gluten, for example, the dry flour must be sifted, and the stirring should not be transitioned, as long as the mixture is evenly mixed and there is no dry powder. The butter must be whipped in place, until the hair is loose, the color is whitish, and the volume is slightly swollen feather-like, otherwise the taste of the biscuit is very hard and not fluffy.

The shape of the biscuits is very casual, but no matter what type you have, it is best to make sure that each one is close in size and thickness, and leave a certain amount of spacing between each one, so that you can control the temperature or heat when baking.

There are several reasons for the different colors: 1. The position of your scone is too high, and the scone is generally placed in the middle and bottom position; 2. The method of baking is wrong: the scone is generally placed on the baking tray with convection back heating, the temperature is set at about 160 degrees, and bake for 15 25 minutes, if your oven does not have convection back heating, use up and down heating, the temperature is 200 degrees, and bake for 20 25 minutes.

Please check it out! Hope it helps!

There may be several reasons why the baked pancakes are white:

1.In terms of ingredient list:

The flour is not fresh enough. Too long may cause the flour to oxidize, which can affect the color of the baked cake.

No baking powder used. Baking powder allows the dough to rise, making the pancakes fluffier and golden brown. If no baking powder is used, it may affect the color of the baked cake.

No added sugar or insufficient sugar. Sugar can improve the color of the pancakes and make the surface of the pancakes more golden. If there is no added or insufficient sugar, the color of the pancake may be whitish.

2.In terms of production steps:

Bake too high or too low. The right temperature can give the pancakes the desired color. If the temperature is too high, it may cause the surface of the baked cake to be charred; If the temperature is too low, the pancakes may be baked unevenly and have a whitish color.

Not enough baking time. Insufficient baking time may result in the pancake not fully cooked, which may affect the color.

No oil brushing has been performed. Brushing oil before baking can make the surface of the pancake smoother and the color of the baked cake more beautiful.

It is advisable to check these aspects and adjust the ingredient list and preparation steps to improve the color of the pancakes.

The main reason why the oil cake is not colored is that no pigments are added to the dough and no dyes or additives are used when baking.

The dough of oil cakes is generally made from flour, yeast, water and a lack of salt, all of which are white and have no pigments. In addition, the pancake is baked in an oven or baking sheet, and there is no frying or frying process, so there is no change in the pigment.

In addition, the taste and aroma of the pancake do not depend on the pigment, but on the texture of the dough and the skill of baking. Therefore, even if the oil cake is not colored, it can still be a delicious food.

The oil cake is not yellowed and may be one of the following reasons:

1.The oil temperature is not high enough: If the oil cake is fried at a high enough oil temperature, the surface of the oil cake will not be hot enough to form a golden skin.

2.The batter is too thin: If the batter of the oil cake is too thin, the surface of the oil cake will not be smooth enough to form a golden yellow crust.

3.The oil cake is too thick: If the oil cake is too thick, the inside of the oil cake will not be able to cook through, and the surface will not be able to form a golden yellow skin.

4.The frying time of the oil cake is too short: If the pancake is fried for too short a time, the surface of the oil cake will not be hot enough to form a golden skin.

It is recommended that before frying the pancakes, Hu Naxiang first increases the oil temperature to ensure that the oil temperature reaches the appropriate temperature for allergy, and at the same time controls the thickness and frying time of the pancakes to ensure that the fried pancakes have a golden brown crust.

Rapeseed oil is commonly known as rapeseed oil, also known as rapeseed oil, coriander oil, brassica oil, sesame oil, canola oil, is a kind of edible oil squeezed from rapeseed. It is one of the main edible oils in China, mainly produced in the Yangtze River basin and the southwest and northwest of China, and its output ranks first in the world.

Hello, the cake from rapeseed oil and cottonseed oil is yellow, but no one eats cottonseed oil anymore.

This browned effect is generally fine with cooking oil, but the most important thing is to add some eggs when mixing the noodles.

I think rapeseed oil, brush a little, slowly roast and turn yellow.

The temperature of the oil should not be too high.