1. Preparations: the butter is melted into a liquid with insulated water, and spare low-gluten flour + baking powder + matcha powder mixed and sieved for 2 times.
2. Add the fine sugar to the eggs and stir evenly with a manual whisk
3. Add milk, vanilla extract and continue to stir
4. Sift the mixed powder that has been sieved twice into the well-mixed liquid (step 3) and mix well
5. Pour in the melted butter and mix it gently with a manual whisk
6. Place the mixed matcha batter with plastic wrap and put it in the refrigerator for at least one hour
7. The mold is treated with anti-sticking treatment (coated with a layer of butter and powder), and the batter is put in a piping bag and then warmed to a flowing state
8. Squeeze the warmed Matcha Madeleine batter until the mold is 8 minutes full
9. Preheat the oven to 200 degrees, fire up and down, bake the middle layer at 180 degrees for about 12-15 minutes, and put it out on the net to cool
10. Put the white chocolate in a melting pot and melt it with insulated water (the temperature is not easy to exceed 50 degrees) into a chocolate sauce
11. The matcha madeleine is dipped in a little white chocolate sauce and sprinkled with some sugar for decoration
Tips:1. The formula is about 2 plates, and the mold is UN11004 (18 even golden non-stick madeleine molds)
2. White chocolate can replace the taste of dark chocolate, and the outer layer is more nutritious if it is replaced with nuts
3. The oven is adjusted according to the size and actual temperature of your own home oven, and the formula gives reference values
