1. Beat the eggs and sugar evenly.
2. Melt the butter in water and let it warm.
3. Sift the low-gluten flour baking powder and red yeast rice powder into the egg batter.
4. Put it in a piping bag and refrigerate it for an hour. I'm sorry that I forgot to take a photo last time. I can only take a photo of the matcha flavor this time.
5. Take it out one hour later and squeeze it into the baking tray. Preheat the oven at 170 degrees for one minute.
6. Put it into the oven and bake at 130 degrees for about 15 minutes, and then it's ready to be colored.
7. After the chocolate has melted, dip your head in an appropriate amount (I am talking about the cake head, not your own head), sprinkle the tip with sugar beads, perfect~
