Whisk 2 eggs in a bowl until smooth.

Gradually add 60g sugar into the eggs while whisking.

Add 30g oligosaccharide syrup and whisk thoroughly.

Sift 80g all-purpose flour, 2g baking powder, and 2g salt into the mixture and whisk until no dry lumps remain.

Melt 100g butter in the microwave for 30 seconds and add it to the batter. Whisk until smooth.

Dissolve 1 packet of instant coffee in a small amount of hot water, then add it to the batter. Mix well.

Cover the bowl with plastic wrap and refrigerate the batter for 1 hour.

Preheat the oven to 180°C (356°F). Pour the batter into madeleine molds, filling them halfway.