Here's what happens with puff dough

The main recipe for puff dough. Flour is sifted into a bowl or slide on a board, a depression is made in the center. The beaten yolk, water, salt and citric acid are stirred. Smooth dough is poured into the recess and kneaded. If necessary, add a little flour or liquid. When kneading, 1-2 tbsp. spoons of oil. The dough is covered with a cloth and left in a cold place for half an hour. Cold oil is mixed with 2-3 tbsp. spoons of flour, rolled out on a surface sprinkled with flour in the form of a square or rectangle and also cooled. Both the dough and the oil mass should be equally cool. The dough is rolled into a rectangular layer, twice as large as a piece of oil. In the middle, the dough should be thicker than at the edges. The prepared oil layer is placed in the middle of the dough rectangle. The edges of the dough are folded inside with an "envelope. " Then "envelope" is rolled out and the same operation is repeated again. The dough is placed on cold. The cooled dough is rolled again with a rolling pin so that the layers turn into a uniform mass, then folded and cooled for 15 minutes. These actions are repeated 3-4 times. The finished dough is stored in the fridge. * Quick preparation of the puff dough. For 2 cups flour: 200g butter or margarine, 0. 5 cups cold water, 1 tsp sugar, a pinch of salt. Pieces of oil are placed on the board, flour is sifted from above and all this is chopped together with a knife. Salt and sugar are dissolved in water, combined with flour and oil and smooth dough is quickly kneaded. Place the dough in a cold place. After a few hours, the dough can be used by rolling it out before baking 2-3 times. However, instant puff pastry products are not as lush and tender as those made with the main recipe.