Potatoes Salad

Ingredients
- Potato
- Broccoli
- Lettuce
- Cherry Tomato
- Capsicum
- Salt & pepper
- Japanese Mayonnaise or normal mayonnaise

Method
1. Peel the potato skin, cut into cubes and boil into hot water for 10 minutes
2. Let the boiled potato cool down for 5 minutes and smash with 90ml Japanese mayonnnise, season with some salt and pepper
3. Cut the brocolli into pieces and boil for few minutes
4. Cut the cherry tomatoes into halfand use a small knife to carve capsicum to the star shape
5. Decorate the lettuce as the base layer on the plate
6. Wrap the smash potato into the plastic wrap and make the lease shape
7. Decorate with some cherry tomatoes, broccoli and star shape capsicum

Cinnamon Rolls

Ingredients A
300g flour
1/2 tsp salt
50g castor sugar
1 tsp instant yeast
2 eggs, lightly beaten
75 ml milk
60g soft butter

Filling:
60g soft butter
50g soft brown sugar, mixed with 2 tsp cinnamon powder
50g ground almond
30g raisins (optional)

Method:
1. In a mixing bowl, mix A ingredients.
2. Add eggs, milk and knead to form a soft and pliable dough, add butter and continue to knead till smooth and elastic. Cover and prove till double in bulk
3. Roll into a 36cm/14"square, spread soft butter on the dough, leaving 2cm border all around empty. Sprinkle cinnamon mixture on top of the buttered area and roll up like a swiss roll.
4. Cut the roll into 4cm thick and put them close together ( cut side up, 9 pieces in 3 rows) on a greased 20cm/8" square tin.
5. Cover and prove till double in bulk ( about 30 minutes).
6. Bake at 190c till golden brown, about 15-20 minutes.