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A： ♦ 牛油 250g ♦ 糖粉 50g ♦ A蛋 1粒 B： ♦ 奶粉 50g ♦ 普通面粉 360g（与奶粉一起过筛） 内陷： ♦ 现成凤梨馅 适量 1）将牛油和糖粉拌打至松，分次加入蛋液搅打均匀。 2）加入材料B拌匀成软团，盖好松弛20分钟。 3）将皮料称出所要份量，包入一份凤梨馅再按入模型内。（保留一些面团做表面装饰） 4）四方凤梨酥的表面装饰：将面团隔着塑胶袋擀薄，用黄梨模型印切出形状，铺上已压入模的饼皮上，黄梨中间用小刀按切出条纹，涂上蛋黄，叶子和尾端用Pandan Paste或绿色素涂上即可。 5）送入预热烤箱，以170度烤约25分钟，出炉可以马上脱模，侍冷却即可享用。 倪儿小唠叨： ♥ ×皮馅比例和温度都以个人做法写出，只供参考 ^^ ♥ ×四方模型我的比例是皮：24g；馅16g共40g ♥ ×黄梨模型我的比例是皮：22g；馅13g共35g ♥ ×黄梨形状的凤梨酥表面不必涂上蛋黄
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