Tuesday 29 January 2019

Pumpkin Crisps : Failure!


How many of you are baking goodies for Chinese New Year? I just started and my first attempt at making pumpkin crisps was a big FAIL. Gah!


The reason I made these was because I had two bottles of pumpkin seeds in the fridge. I bought them as sprinkles for my salad but I never really used them for that. So I thought, hey, pumpkin crisps would be the best way to use them.


I followed the recipe and I thought it was going well when I discovered that even though these crisps were baked till golden brown, the underside were still raw.

So I flipped them over and popped them back into the oven for about a minute. When I took a bite when these cooled down, gosh, the pumpkin crisp was not crispy but hard. Very hard. 

Since they were inedible, this happened.


Into the bin they went. Together with a packet of Brownie Brittle which tasted awful.

A reattempt is in order!

22 comments:

  1. Happy New Year Phong Hong! I tried the same recipe once and like you, I ended up with hard n inedible crips. Rather than to waste the nuts, I reckon a safer bet is just to get almond florentine mix for fool-proof bake!

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    1. Happy New Year, Ann! Oh, you too ended up with hard crisps. I will give one more try before I give up hah..hah...

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  2. ah, did you figure out why was it hard? was the recipe not correct? thanks for the warning, will avoid buying that brownie brittle.

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  3. I didn't do any CNY baking this year but yesterday I made some meat floss by using my breadmaker :P
    So can you figure out why your attempt failed?

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    1. I didn't know can make meat floss with breadmaker. I will attempt to find out what went wrong.

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  4. Try again. I know you can do it and succeed.

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  5. If they are not edible then have to throw. I am sure you will succeed in your next try. Haven't done cookie baking for many years.

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  6. Oh dear!!! Don't give up, try again!

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  7. Oh, no! They look great---so sorry they were a flop!

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  8. Oh dear, so sayang.

    Ah well, better luck next time right? :)

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  9. I took a baking class on almond curl. You have to spread the batter evenly into a very thin disc. The picture above the cookie batter is a bit thick. I prefer to use the commercial bienetta/florentine mix which yield good results.
    https://delightfulplate.com/almond-tuile-cookies/

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