1. Put the butter, water, sugar, and salt into the milk pot, heat it on medium heat in the induction cooker and stir to melt the butter and boil until boiling
2. Add sifted low-gluten flour, mix well and remove from heat immediately
3. When the batter has cooled slightly, add an egg and mix well
4. Add another egg and mix well
5. Pour the prepared puff batter into a disposable piping bag with a piping nozzle
6. Squeeze them one by one into a baking pan lined with tin foil (bearing paper is better, otherwise the bottom will stick)
7. Put it in the preheated oven and bake at 210°C for 10~15 minutes to form the puffs, then turn to 180°C and bake for 10~15 minutes to get out.
8. Finally, wait for the puffs to cool down, squeeze in the custard sauce, put it in the refrigerator for a while, you can enjoy it
