少油果醬蒸蛋糕

少油果醬蒸蛋糕

在雜誌看到豆乳蒸しパン食譜，油的用量比之前試做的抹茶蒸蛋糕少，相對較健康。因為沒有打豆漿所以用全脂奶取代，做出來的蛋糕很軟熟濕潤，熱食好味，放涼了也不錯！不過不知道蒸蛋糕可否像焗蛋糕一樣包好放冰箱冷藏 (frozen)，所以一日食哂！

Preparation time: 5 minutes

Cooking time: 12 minutes

Ingredients: (8 small cakes)

A:

120g cake flour

1 tsp baking powder 

B:

1 egg

2 tbsp 三盆糖

125ml milk

2 tsp extra virgin olive oil

C:

Berry Jam

Methods:

Sift cake flour and baking powder into a bowl.

Whisk ingredients B in a mixing bowl.

Add flour into the egg mixture and whisk to combine.

Spoon the batter into muffin cup.

Add 1/2 tsp jam to each cup and draw a swirl by chopstick.

Stream at 2000W, uncovered, for 6 min.  Turn to low heat and cover the lid, stream for another 6 min. (Wrap the lid by kitchen towel)