Bản vẽ kỹ thuật chi tiết bánh Madeleine

Using the reference photo as the subject, transform the madeleine into a clean technical blueprint drawing rather than a photo. Create a vertical engineering-sheet layout on a dark blue grid background with thin white linework, a double border, measurement arrows, labels, and schematic outlines preserving the pastry's shell-like oval form. Title block: Titled "[MADELEINE]" with subtitle "[TECHNICAL BLUEPRINT]". Layout: Exactly 4 technical drawing panels derived from the reference pastry: - Large top view at the upper right - Side view centered below it - Front view at the lower left - Boxed detail inset at the lower right labeled "DETAIL A" and "SHELL RIB PATTERN" Use white contour lines and dashed internal rib lines. Specification block (upper left, 4 rows): TYPE: [Small Shell Cake] ORIGIN: [France] SHAPE: Ovoid / Shell UNITS: Millimeters Measurements & Scale: Dimension lines and numeric labels with top view width 75 and height 45, side view height 22, front view width 45 and height 22. Bottom-left scale ruler labeled "SCALE" with marks 0, 10, 20, 30, 40, 50 mm. Notes box (bottom right): "1. All dimensions are approximate." "2. Typical madeleine proportions may vary." Style: White-on-blue architectural/engineering blueprint schematic, crisp and precise with subtly hand-drafted edge quality. No photographic elements, no 3D shading, no extraneous objects, no watermarks.