1. Beat the eggs, add fine sugar and mix well.
2. Add instant coffee powder and stir well.
3. Sift in low-gluten flour and salt and mix well.
4. Add honey and stir well.
5. Melt the butter in water, add it to the batter, and stir well.
6. Cover with plastic wrap and put it in the refrigerator for 1 hour.
7. The refrigerated batter is returned to temperature and put into a piping bag.
8. Squeeze it into the mold, shake it lightly, preheat the oven to 180 degrees, and heat the middle layer up and down for about 15 minutes.
Tips:1. Madeleine with coffee will be darker in color, so be careful not to bake it when baking.
2. The temperature and time of baking should be adjusted according to the temper of your own oven.
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