When using a gas oven, be careful to overbake. Whether you bake cake, biscuits or fast food bread, the heat is a major cause of low fat baking failure. Low-fat baked foods look moist and seemingly half-baked, but the appearance may be illusory. Low fat cake baking has a set of methods that are different from traditional baking tests. In full-fat baking, the most common method of fire test is to insert a toothpick in the middle of the cake, or a cake tester made of fine wire. If the toothpicks are clean and not dipped in a bit of unbaked batter, the cake is baked. But toothpick inspection is not suitable for fat-reducing baking, fat-reducing baking requires other visual and tactile inspection to ensure that the baked food fire appropriate. The same is true for muffins and fast food bread.

1. in order to avoid the overheating of the gas oven, the fire should be checked at the beginning of the specified time range.

2. Unless specifically stated in the recipe, the top will bounce back when you gently press the center of the baked product.

3. the edges are slightly yellow and begin to peel off the sides of the gas oven. Some fast food bread will form a big crack from top to bottom, which is a normal phenomenon.

Baked biscuits should be baked to the rim and slightly yellow. Although the center may seem half baked, they will harden in the cooling process. If the cookies are cooled and hardened on a baking tray, return the gas oven tray to the oven for a few seconds, or bake until the cookies are soft (they don't stick to the non-stick tray). The pie crust should be roasted to yellowish. If the crust of the pie is overbaked before the filling is ripe (the center of the pie should only shake slightly when shaking), wrap it in aluminum foil to protect the crust.