Puff pastry dough

I am making this dough for the first time and was a little concerned how the dough would turn out .
I had trouble with the butter in the beginning .Was very cautious while rolling the dough so i had to dust the dough  frequently and quickly  keep it in the freezer .But the effort paid off , my Palmiers turned out  well :)


Ingredients :
All purpose flour or maida - 220 gms ,
Butter -180  gms ,( frozen),
Butter for dough -40 gms ( frozen ),
Salt  -a pinch ,
vinegar -few drops 
Water 130 ml( cold water ).

Method :
Sieve the flour and then add salt ,vinegar and butter  .Add cold water and make a soft dough . wrap with a cling film or foil keep in the fridge for 20 minutes .

Crush the butter into small chunks and sprinkle little flour and make a square shape rectangle  4x3 inches.

Spread the dough as shown in the photo  and put the square butter in the centre  and  bring the corners of the dough together  to make an envelope .Chill for 10 minutes in the freezer .

Dust your board with flour and roll out the dough gently to form a rectangle .

You can dust on the dough if butter pokes out .
Well we have to roll the dough three times the width 20 x50 cms keeping the edges straight .
Dont over work the butter streaks.( dont worry about the lenght it just has to be a rectangle )

Fold the top third down to the centre ,then the bottom third up and over that .
Wrap it up in a cling film or plastic ziplock bag and keep in the freezerfor 10 minutes.
Take out and roll the dough from the short side up to three times the width and fold as before .

Repeat the process three times more and keep in the freezer .
( we have to keep the dough in the freezer since the weather is hot and chances are that the butter will 
start melting  from the sides )
Over all you have to roll the dough five times for puff pastry .On the sixth attempt the dough is ready for making puff pastries .

If not , cover the  dough with butter paper and keep in ziplockbag in the freezer .
Can be kept for a week .
When you plan to use it ,keep the dough out  for 40 minutes in room temperature .
If you plan to make the dough in winters you can roll the dough in one go  (wont have to keep the dough in the freezer while rolling it )