Bread 麵包 Recipes Sweet bread 甜麵包

Almond Roll 杏仁卷

June 29, 2016


Almond Roll 杏仁卷

Almond Roll 杏仁卷

麵糰材料  12個 10cm紙杯

  • 200g                 高筋麵粉 (Bread Flour)
  • 3湯匙              上白糖
  • 半隻                 雞蛋(打散)
  • 2/3茶匙            快速酵母 (Instant Yeast)
  • 110ml               水
  • 1/3茶匙            鹽
  • 30g                   無鹽牛油 (放回室溫)



  • 40g       杏仁粉
  • 40g       三溫糖
  • 30g       無鹽牛油


  • 適量     蛋液
  • 適量     杏仁片
  • 30g       糖粉
  • 適量     水



  1. 將麵糰的材料拌勻,搓揉至麵糰光滑。
  2. 滾圓,扭緊底部縫口,放入攪拌盤內,縫口朝下,蓋上保鮮紙,用35°C發酵 40分鐘或漲至2倍大 。
  3. 手指沾上高筋麵粉,插入麵糰內形成一圓洞,如圓洞沒有彈回,即完成第一次發酵。
  4. 排氣,分成2等份,滾圓,蓋上保鮮紙放置10分鐘鬆弛。
  5. 將杏仁餡料拌勻。
  6. 鬆弛後將一個麵糰放在枱上,縫口向上,用麵棒推開成20 x 25 cm的長方形,塗上一半杏仁餡料,上方邊緣留空2cm不要塗抹,左右兩邊留空1cm,將餡料壓實。
  7. 麵糰由上至下捲起成圓柱狀,第一下捲時輕輕壓實。捲好後扭緊收口。
  8. 切成6等份,將切口美觀的一面向上放在紙杯上,輕輕壓扁推開。另一麵糰用同樣方法完成。
  9. 麵糰蓋上保鮮紙,以35°C發酵 30分鐘。
  10. 預熱焗爐至190°C。在麵糰上掃上蛋液,放上杏仁片,入爐焗15分鐘。
  11. 將糖粉和水混合,待杏仁卷冷卻後,塗上糖霜即成。

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  • Reply Maggie Lam June 30, 2016 at 9:07 am

    Hi Debby,

    This almond roll looks veyr delicious. I would like to try to bake it, but I have one question. When you say to leave 2 cm not to spread the almond paste on top and 1 cm on the right and left hand side, how about the bottom? Do we also leave 2 cm?

    Happy baking!


    • Reply Life's wonderful little things June 30, 2016 at 7:26 pm

      Hi Maggie,

      Thanks, glad you like it!
      You don’t have to be so accurate to leave a space on each side. This is just a reference for easy rolling and shaping.
      As I start to roll from the bottom, I hardly leave any space, maybe only 5mm, as I want the center to have cinnamon paste as well.

      Happy Baking!


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