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鳳凰酥
成份:
份量：32個
軟化牛油…………2小條（227克）
細白砂糖……………………60克
鹽…………………………1/4小匙
蛋………………………………1個
奶粉…………………………60克
低筋麵粉……………………300克
芝士粉………………………2大匙
生鹹鴨蛋黃……………………8個
鳳梨餡………………………800克
杏仁碎粒………………………50克
5公分方形鳳梨酥模子………1個
步驟:
1) 先做皮：牛油加糖、鹽用力攪打到鬆發，再把蛋加入攪打到完全均勻融入。
2) 奶粉和低筋麵粉篩入，芝士粉加入，一起攪拌成柔軟的麵糰。拌勻就好，不要過度攪拌。平均分成32份。
3) 再做餡：蛋黃用鹽水洗淨，放在烤盤中，撒一點米酒，用焗爐以小火烘烤一下。略有香味即可，千萬不可烤到出油。烤好後一切為四。
4) 鳳梨餡分成32份，各包入1/4個蛋黃，揉圓。
5) 完成：取一個皮的麵糰，壓扁，包一個鳳梨餡，揉圓，沾些杏仁碎粒後放入模子中壓成方塊，扣出，排在墊了烤盤紙的烤盤上。
6) 焗爐預熱到180℃，放中上層烤約20分鐘即可。
註：
鳳凰酥餡裡加了蛋黃，皮有芝士味和杏仁粒，比一般鳳梨酥更受歡迎。如果要做鳳梨酥，只要不加這三樣材料，鳳梨餡則增加100克變成900克即可。
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