low gluten flour
How to make a Shuffle as light as a cloud
Prepare the ingredients and separate the egg yolks from the egg whites.
Separate the egg whites and yolks in a clean, water and oil free container.
Add 20g of yogurt to the yolks, I used Amoxicillin yogurt.
Add 40 grams of low gluten flour.
Whip the egg whites with a whisk, add one third of the sugar and continue to whip until you get a coarse fish eye froth.
When the foam is fine, add the remaining sugar.
The egg whites will be fine when they’re whipped until they have little sharp edges, they should be a little on the dry side for wet foam!
Take one-third of the egg whites and add them to the egg yolk batter, tossing to combine.
Add the egg white to the remaining yolk batter and toss with a spatula to combine.
Toss the egg whites to coat well.
Butter the pan again with butter.
Place the egg white batter in a piping bag, cut another hole in the bottom, and squeeze the batter into the skillet. Be sure to cook again on low heat, cover and let sit for 2 minutes, flip over and let sit, also covered, for 2 minutes.
Out of the pot!
The light, cloud-like Shuffle is done, and the texture is exceptionally good.
2. if you use milk, then reduce 5 to 10 grams on top of that is fine.