1. Prepare the raw materials 2. combine the low gluten flour, sugar, salt, butter (softened at room temperature) and water and form a dough 3. Knead the dough into a smooth ball, then wrap it in plastic wrap and put it in the fridge for 25 minutes to loosen up 4. cut 150g of butter into even slices 5. place the butter slices into a small plastic bag and use a rolling pin to press the butter into an even large slice, then Place in the freezer for 15 minutes to harden 6. Remove the fluffy dough and place on a floured board, sprinkle with a little dry flour. Roll out the dough into a rectangle three times as long as the butter sheet and a little wider than the butter sheet. 7. Place the frozen butter sheet in the center of the rectangle. 8. Turn one end of the dough sheet towards the center and place it on top of the butter sheet. 9. Do the same with the other end. 10. Fold the ends of the dough sheet over and press them to fold them in. 11. Turn the dough sheet over and rotate it through 90 degrees. 12. Roll out the dough sheet into a rectangle again. 13. Fold the sheet like a quilt and roll it into a rectangle again. Repeat this 3 times. 14. Finally, roll the dough into a 0.3 cm thick rectangle and then roll it up and set aside. This is the egg tart made with lasagna crust. 16. This is the pineapple pie made with lasagna crust. 17. This is the cookie made with lasagna crust. 18. This is the snack made with lasagna crust

Tips on how to make lasagna crust

1, 5 grams of sugar should not be omitted, this is to increase the dough's extensibility

2, lasagna crust is not a good way to make other snacks, do not roll it out, but to make a good dough. When making other snacks, don't roll it out too thin, or it won't rise well