When using a gas mooncake oven, be careful not to overbake. Whether you are baking mooncakes, cakes, cookies or fast food bread, the heat control is a major cause of failure in low-fat baking. Low-fat baked food has a lustrous and moist appearance, seemingly half-cooked, but such an appearance might just be an illusion. Low-fat cake baking has a set of methods for checking the heat control that are different from traditional baking.

In full-fat cake baking, the most commonly used method to test the heat is to insert a toothpick or a cake tester made of thin metal wire in the center of the cake. If the toothpick pulled out is clean and not stained with any undercooked batter, it means the cake is done. However, toothpick inspection is not applicable to low-fat baking. Low-fat baking requires other visual and tactile inspection methods to ensure that the heat of baked goods is appropriate. This also applies to muffins and fast food bread.

To avoid overbaking in Sandwich Makers, check the heat at the beginning of the specified time range.

2. Unless otherwise specified in the recipe, the top will bounce back when the center part of the baked product is gently pressed.

3. The edges are slightly charred yellow and start to peel off from the side of the Sandwich Makers baking tray. Some fast food breads will form a large crack from top to bottom - this is a normal phenomenon.

Bake the cookies until the edges are slightly golden brown. Although the centers may seem half-cooked, they will harden during the cooling process. If the cookies cool and harden on the baking tray, you can return the Sandwich Makers baking tray to the oven and bake for a few seconds, or keep baking until the cookies become soft (they won't stick to the non-stick baking tray).

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