Crispy pastry skin: Let the butter soften at room temperature for an hour. Add sugar and blend evenly.(It's ok that the sugar doesn't melt with butter.) 外皮製作：奶油室溫放軟1小時，加入砂糖攪拌均勻(砂糖有顆粒、無完全融化沒關係)

Microwave the cheese for 10 sec and blend with butter and an egg. (Adding cheese is the crucial step to make the pastry skin taste amazing, if you don't have cheese slices, you can use cheese powder instead.) 起司片微波約10秒，與奶油、雞蛋一起攪拌均勻(加起司是讓外皮有奶香、好吃的關鍵，如果沒有起司片，可用起司粉替代。)

Add the flour. Cut and fold gently until it becomes a dough. Use a cling wrap to cover on the top, and put in the fridge for an hour. 加入麵粉，輕輕切半成團，用保鮮膜包好，冰箱冷藏1小時。

Wrap the dough and filling: 1. Take the dough from the fridge. 2. Take 40 g of the dough, roll it into a ball, and flatten it. 3. Place the dough inside the cupcake mold and gently press it with your thumbs to spread it across the mold. 4. Add pineapple filling inside the dough, take 20 g of dough, roll and flatten it and cover on the top. (You can make 3 cakes) 包餡：1. 冰箱取出麵糰。2. 取40克麵糰，滾成圓形後壓扁。3. 麵糰放入杯子蛋糕模裡，用大拇指輕輕壓，把麵糰鋪滿模具 4. 填入鳳梨餡，再取20克麵糰，搓圓壓扁上蓋。(可做3個)

Bake in the air fryer in 180⁰C for 11 mins. 氣炸鍋180度烘烤11分鐘。

Invert the mold to flip the pastries, and bake in 190⁰C for 3 mins. 到蓋模具，取出鳳梨酥，190度再烤3分鐘。

Let the pastries cool down for an hour before taking them out of the mold!!! Don't put them in the fridge, or the pastries will become soft and not crispy anymore, you can put them in the freezer to keep them fresh. 烤完後先室溫冷卻1小時，千萬不要放冰箱保存，不然外皮會變軟不再酥脆，可以放冷凍保鮮唷！