No matter what I do I keep getting these speckled tops. I’ve adjusted time/ temp (both directions), changed my flour, changed my 10x, changed my coloring / extracts, used eggs from another brand, a different sifter. The only things I haven’t changed are my mixer/ whisk, silicone mats, and granulated sugar. They’re definitely done because they come off the mat perfectly. The taste and texture are great, but they look awful. So frustrated. Any suggestions ?
by Jhami0328