Mix butter & vegetable fat until light and smooth, add icing sugar, salt and egg, mix thoroughly. Finally add in flour and coffee creamer, gently press all ingredients into a soft dough.
攪拌盆裡放入奶油與酥油，用電動攪拌器攪打至蓬鬆且顏色變淺。加入糖粉與鹽拌勻，把蛋打散加入攪拌均勻。拌入低筋麵粉與奶精粉，以按壓方式拌勻即可。
Divide the pineapple filling into approx. 15g portions.
將鳳梨餡分切成每個重約15g 的小塊狀。
Divide the pastry dough into 25g pieces. Press flat the dough and wrap a piece of pineapple filling in the middle. Place the finished dough into the square mould.
取每個重約25g 的麵團，捏平、包入鳳梨餡，收口。
Pre-heat oven to 200 C, bake for 8 minutes, then reduce the oven temperature to 180 C, flip all pineapple cakes over, and bake for a further 5 minutes.
烤箱預熱至200 C/ 400 F。放入鳳梨酥圈模裡，用掌心略為按壓表面即可入烤箱烘烤。烤約8分鐘，降溫至180 C/ 350 F，翻面續烤5分鐘取出，稍涼時即可脫模。
備註：
1杯 = 240 c.c. = 240 ml,
1大匙 = 1 tablespoon = 15 c.c. = 15 ml,
1小匙 = 1 teaspoon = 5 c.c. = 5 ml
