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1
Warm the milk in the microwave, dissolve the instant coffee and let cool.
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2
Place all the ingredients from the strong flour to the dry yeast into the bread machine case and begin the bread dough course.
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3
Warm the cream cheese in the microwave for 40~50 seconds until soft.
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4
Add the sugar and mix well until smooth.
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5
When the dough is ready, remove it from the bread machine, separate into 8 portions, deflate, and form into balls.
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6
Cover with a wrung out, damp dishcloth and let sit for 10~15 minutes.
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7
Roll each ball out into an oblong shape, spread with cream cheese and dust with cocoa powder.
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8
Roll it up and tightly close the seam.
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9
Keep rolling it until it stretches to 22~24 cm Cut it in two,leaving 1.5 cm at each end intact.
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10
Use both hands to lift one section to the top, and the other section under to twist.
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11
Bend it into a loop and tightly seal the two ends together.
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12
Push the ends together into the center to form a heart shape.
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13
Place on a baking tray and let rise a second time.
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14
When they are done rising, bake for 12~15 minutes at 180C.
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15
If they seem like they are getting too dark, cover with a sheet of aluminum foil.
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16
Here is an experimental mini bread loaf version.
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17
I just rolled it up and baked it, so some air got stuck inside, which made it look quite ugly,so I dismissed these.
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18
Well, if you want something simple, make these.
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19
(Makes six 10 x 5.5 x 5cm mini bread loaves)
