1. Can I use a microwave with a convection oven function to bake cakes, muffins, cookies, pizza, etc.?

With microwave ovens (MWOs) that have a convection function, you can still use them to bake the aforementioned types of cakes. Note that you should only use the convection mode and not turn on the microwave function if using metal pans. Preheat the oven before putting the cake in to bake. For cakes, you should not pour the batter too high (the baking time will be very long). In addition, because MWOs often only have a top heating element, the cake’s rise and fluffiness may not be as good, and the color will not be as golden and beautiful as when baked in a conventional oven. Currently, there are many types of MWOs with different convection modes, and no two ovens are the same, so you will have to practice to gradually gain experience with your MWO. If you bake frequently, it is best to invest in a dedicated oven.

2. I see that the muffin recipe calls for quite a lot of cooking oil. Can I reduce the amount of oil?

If you reduce the oil in the recipe, your cake may become dry, less fluffy, and more likely to stick to the pan (cup).

3. Can I use duck eggs instead of chicken eggs when making muffins or cakes?

You can use other types of eggs (duck, muscovy duck, goose, quail, etc.) to substitute for chicken eggs. Some opinions suggest that duck eggs are richer but have a fishier and less fragrant taste than chicken eggs. Additionally, duck egg whites do not whip up as fluffy as chicken egg whites, so for cakes that require high fluffiness, using chicken eggs would be better.