This is a variation of my Pancake Mix Chocolate Scones.Please adjust the amount of black tea leaves used as desired. Recipe by Eiyoushino recipe

#5ing kukuri dal tukri #5ing (farsan served with tea ) is made with only with five easily available ingredients and with few steps.–You can make in kukuri dal tukri in advance and keep in refrigerator.cut and deep fry before serving.Or u can fry then crispy ,cool and keep in airtight box. can be served with dahi and chutney as chaat.Kukuri dal tukri

I rearranged another recipe for cupcakes with tea leaves and strawberry jam using petite gateau molds.I changed the amount of egg to 1/2, then it turns to a fluffy texture.Adjust the baking time depending on the size of your mold and the oven. Recipe by Hokkori-no

I was going to make my milk tea muffins when I noticed the lemons in the refrigerator. I was inspired and experimented several times to come up with this recipe. The aroma and flavor will change depending on the type of black tea you use, so please try this out with your favorite black tea as well as other types!※Use plenty of tea leaves to brew a strongly flavored tea (use 3 tea bags, or 1.5 tablespoons of tea leaves in a tea pouch).※Be sure to whip the butter into a creamy state. In step 4, The secret to a light, fluffy batter is to mix each ingredient in very well in step 4! Recipe by Kinakorin

This is a version of "Black Bean & Okara Cake (Matcha & Kuromitsu Flavour)" -made with pancake mix. I revised the recipe after winning some sweetening black beans.If you use plain boiled beans, it will be less sweet and nice to serve with dinner.If you use matcha tea latte powder (use 2 sticks worth) instead of plain matcha tea powder, reduce the brown sugar syrup by half to adjust the sweetness. For made in a 5.5 cup capacity rice cooker. Recipe by tearstar

#homemade#CookClick

We're a couple who always seem to have leftover Chinese cabbage from making hot pots.I made this unique tsukemono (pickled dish) because the I wanted to use up the Chinese cabbage.I also posted a cucumber version at.Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor.Eat as is or strengthen the taste with soy sauce.Be sure to squeeze out the water after salting the cabbage. Recipe by Poron526

This is one of the recipes I came up with while I was creating recipes that use black tea as an ingredient.You can eat this right away. Or, you can put the sliced pork with the sauce into a Ziploc bag and refrigerate overnight. The flavors will soak in even more. Recipe by Sabao

I developed this mix recipe more than a decade ago for my granddaughter Bree, who's a Chai lover. Recently, my granddaughter Dellaney requested the recipe, and I realized I'd never added it to my Cookpad collection. So here it is so all my grands and great-grands can always find and enjoy it. This makes about 6 cups of Chai mix. I've also used this mix, packaged cutely with a fun mug, for gifting.

I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.I recommend using Earl Grey tea. Adjust the amount of water according to how rich you would like the lemon icing. If you let it sit overnight, it will become even more moist. You can also bake it in an 18-cm pound cake pan. Recipe by Renbasu

This is one of the recipes I came up with when I was really into making roll cakes!I love sweets with black tea flavor, so I also made a roll cake with black tea flavor.You can accidentally cook the eggs while warming them up, so be careful!Thoroughly whip up the eggs and continue mixing until the mixture becomes shiny.If you don't mix enough, the sponge cake will become rough and dry, and if you mix too much, it will become hard....How many time to mix changes depending on how the eggs are whipped up or how you mix it. For one 26×36.5 cm [14.4 in] baking sheet. Recipe by Hamumaki

This is the tea chiffon cake I always make. When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). Chiffon cake really is delicious!!It is a bit of a pain, but grinding up the tea leaves used as topping will give the cake a better mouth feel. Be careful not to over-whip the egg whites. If you over-whip them, then you will have problems from Step 8 onwards. Recipe by Yukiline