1. Put the whole egg, sugar and 2ml of lemon juice together in an oil-free egg beater
2. Hit until there are light lines
3. Add all the sifted flour and continue to cut and mix
4. Mix pumpkin puree and corn oil, add to egg batter, cut and mix evenly, preheat the oven
5. The state is dripping satin-like
6. Pour into the mold 9 minutes full, bake at 155 degrees for 30 minutes
7. Inverted release from the oven
Tips:Pumpkin comes with different sweetness, the amount of sugar can be added or subtracted according to your discretion
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