How to make pumpkin chiffon in rice cooker

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, I will now introduce pumpkin chiffon in the rice cooker to you. Let’s learn how to make it quickly.

1.1 Beat the egg yolks and add oil to mix well.

2.2 Prepare all the ingredients and separate the egg whites and egg yolks.

3.1 Add pumpkin puree and mix well.

4.2 Sift the low flour and add it in, mix well.

5. Add all the sugar to 14 egg whites gradually and beat until almost dry foam.

6.2This is the egg yolk pumpkin batter.

7. Scoop 1/3 of the whipped meringue into the egg yolk batter and stir evenly.

8. Pour it back into the meringue bowl and stir evenly.

9. Put the rice into the rice cooker lined with baking paper, and plug in the power after the big bubbles come out.

For a 10.450W pot, press the 'Cook' button and skip the 'Keep Warm' button to keep warm for about 25 minutes. Press the 'Cook' button again and skip the 'Keep Warm' button to keep warm for another 25 minutes.

11. Remove from the pan, turn upside down, remove the baking paper, and let cool.

12. Narcissistically speaking~~ What a beautiful cake!

After reading the detailed introduction of pumpkin chiffon in rice cooker, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.