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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