1. Put the milk, sugar and butter in a small pot and heat over a low heat
2. Heat to boiling
3. Pour in the sifted low-gluten flour (puff pastry) and stir quickly with a spatula
4. Turn off the heat until there is no dry flour and there is a thin layer of dough at the bottom of the pan.
5. After cooling to about 50 degrees, transfer the dough to a high basin, add eggs one by one, and mix well.
6. The evenly stirred batter can stop adding eggs by lifting the tail of the shovel into an inverted triangle.
7. Choose a large piping nozzle and put it in a piping bag
8. Squeeze out the right size puffs on a baking sheet lined with greased paper
9. Enter the middle of the oven, and fire up and down at 180 degrees for 20-25 minutes.
10. Transfer the baked puffs to the grill to cool for later use.
11. Start making custard sauce. Add one egg yolk to powdered sugar
12. Whisk evenly with a whisk
13. Add low-gluten flour (sauce) to the milk and stir until there are no particles.
14. Pour the egg yolk into the milk
15. Stir well
16. Sift into a non-stick pan
17. Slowly heat on a small fire, stirring constantly until it thickens, and then remove from the fire.
18. Put the custard sauce in a bowl and cool it in the refrigerator for half an hour.
19. The flower mouth of the piping bag is filled with the puff
20. Squeeze the custard sauce into the completely cooled puffs to enjoy the food.
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