1, back to the oven to bake. Back to the oven to bake, you can turn down the oven temperature, baking to turn the bread, making the skin slow point crust, so that the moisture inside the bread can quickly disseminate so that the bread is mature. If you don't turn the bread over in time, it will lead to uneven heating, and then the bread will be cooked one piece and one piece is not cooked.

2, in the baking of bread can also be wrapped around the mold on a layer of tinfoil, the purpose of doing so is to use the heat-absorbing properties of the tinfoil to heat the bread, so that the heating is more comprehensive and thorough. Finally you can see a surface does not change color, but the internal is cooked through the bread, eliminating the need for a second baking scorched trouble.

3, if the bread is completely cooled only to find that the inside is not baked, the oven needs to be fully heated, baked cake. The heating of the oven is from the outside to the inside, so the heating of the inside will be more slow than the outside, and the heat of the skin will be more serious. You cannot judge whether the inside of the bread is cooked or not based on the coloring of the bread alone. If you have the condition, you can use a quick thermometer to measure the internal temperature of the bread, generally the temperature needs to reach 200℃ or above to be considered as cooked. After baking, it is best to leave the bread in the oven to continue drying at the residual temperature to ensure that the water in the bread evaporates completely.

4, to determine whether the bread is cooked through the method: the bread is ripe to a certain degree of expansion will fall back a little bit, at this time the bread has been basically shaped; and then look at the color situation, the color uniformity indicates that the bread may have matured. You can use a toothpick or bamboo skewer to poke into the bread inside, pull it out to see if there is mucus, if the bread is ripe is not stained with mucus, on the contrary, not ripe will have.