By R'el

By R'el.... for you.

Patisser R'el 🌸

LETS TALK MEATPIE..

Want to avoid cracked pies, chewy crust, or salty filling?

Here are 10 smart tips for perfect meat pies every time:

🔸 Don’t knead your dough, gently bring it together with your fingertips.

🔸 Use chilled water (not room temp) unless you’re chilling the dough again.

🔸 Flour-to-margarine ratio should be 2:1, this helps the crust stay tender.

🔸 Avoid rolling too thin, it can cause your pie to burst open.

🔸 If your dough gets stretchy or sticky, pop it back in the fridge for a few minutes.

🔸 If your aim is to have a flaky pie, make use of minimal cornflour.

🔸 Don’t overwork the dough, it affects both texture and appearance.

🔸 Be careful with seasoning the filling, meat pies catch saltiness quickly.

🔸 Always let your filling cool completely (cold is even better).

🔸 Bake at the right temperature, avoid low heat.

Hope someone finds this helpful! 😊

💬 Got questions or your own secret meat pie tip?
Drop it in the comments

If you love flowers....
What do you do?

Chin chin for your soul

Did you say simple, white and gold?

Ok.

Commercial Puff Puff Recipe

Ingredients:

All-purpose flour – 1.5 kg (12 cups)

Sugar – 400g (2 cups)

Dry active yeast – 2 tablespoons (or 2 sachets of 7g each)

Nutmeg – 2 teaspoons

Salt – 1 teaspoon

Warm water – 1.2 to 1.4 liters (5–5 ½ cups) (adjust slightly for texture)

Optional: Milk powder – 4 tablespoons (for richer taste)

Vegetable oil – for deep frying

Instructions:

In a large mixing bowl, combine flour, sugar, salt, nutmeg, and milk powder if using. In a separate bowl or cup, dissolve the yeast in a little warm water with a pinch of sugar. Let it sit for 5–10 minutes until frothy, to confirm it’s active.

Pour the activated yeast and the rest of the warm water into the dry ingredients. Mix thoroughly with your hand or a spatula until you get a thick, stretchy batter. The texture should not be too watery, just soft and stretchy enough to drop from the fingers.

Cover the bowl with a clean towel or cling film and let the batter rise in a warm place for 45 minutes to 1 hour, or until it has doubled in size and looks airy.

Heat vegetable oil in a deep pan on medium heat. Once hot, scoop the batter into the oil using your hand or a small ice cream scoop, shaping into round balls. Don’t overcrowd the pan.

Fry until golden brown on all sides, turning as needed. Remove and drain on paper towels.

Tips for Commercial Success:

Add vanilla or banana essence for flavor variety.

Store puff puff in a cooler with a cloth to retain softness if selling over hours.

To keep oil fresh longer, remove burnt crumbs after each batch.

For extra profit, offer flavors like spicy pepper puff puff, coconut puff puff, or chocolate-stuffed puff puff.

For the love of cake🩷

Did you say you want a white 🤍 cake?

When you need bread buns in your life.