1. Put the eggs and sugar in the basin.
2. Stir until the sugar melts, then sift in the low powder and baking powder.
3. Use a manual whisk to mix evenly, and try not to use circular motions. Pour in melted butter (melt in water).
4. Stir evenly
5. Divide the mixed batter into 2 portions (1 portion is slightly more), and then divide the lesser portion into 2 portions. Add 1 portion to matcha powder and mix well, and 1 portion to cocoa powder and mix well. Cover the 3 portions of batter-large portion of original flavor, small portion of matcha flavor, and small portion of cocoa flavor, with plastic wrap, and refrigerate in the refrigerator for more than one hour.
6. Return the refrigerated batter to temperature, mix well and put it into piping bags.
7. Feel free to squeeze into the Madeleine mold, fill the batter until the mold is 8 minutes full (there are 3 original flavors, which can be made into white lemon madeleine)
8. The fotile oven selects the hot-air baking mode, set it to 170°C, put the mold on the grilling net, placed it on the middle of the oven, and bake for about 23 minutes. Madeleine’s round "belly" is very successful. After the baked Madeleine is out of the oven, it is immediately demoulded and placed on a drying rack to cool.
