Puff Pastry

I came across many recipes and studied carefully on the video instruction. Unfortunately, I couldn't complete the whole process due to the butter popping out of the flour dough in the middle of the way. What turned out later on was a very hard ( like rock), chewy, and dense texture. It's my second time experimenting this puff pastry and I admit it's such a hard work for such a tiny and weak baker like me. Honestly,you must have strong muscles in order to take the total control of the dough.But trust me, I'm not gonna give up on this ( because there are many delicious recipes based on puff pastry waiting for me). I'm going to rest my arms and grab some already-made-pastries on the grocery store.
The first half of the process is posted below.The second half will be updated later ( if I succeed*cross my finger*)

INGREDIENTS:
- 250g all purposed flour
- 100g unsalted butter( is best)/margarine/shortening
- 2-3 drops vinegar/ lime juice
- 1 tsp sugar
- 1/2 tsp salt
- 130g water( or half melted butter and other half water)

PREPARATION:
- Mix all the dry ingredients to gether
- Gradually add in water, kneading continuously for 10-15 minutes or until it forms a smoth, soft and elastic dough ( the dough won't crack when expanding). It's much better if you have a bread machine or stand mixer so you can save some energy for the next step

- Put the butter in a seperate container, using the pestle and pinch down the butter several times.By doing this, the butter will be much easier to handle in the rolling process

- Sprinkle with some flour to prevent sticking, transfer the butter to the floured surface and form it into a small square.

- Transfer the round dough into a floured working surface

- Dividing the dough into four parts, then rolling out into the four-angle-star, leaving the middle thick

- Place the butter in the center

-Carefully and tightly wrap it up by folding over the four points

- Spread out the dough gently into a even rectangle(I should have rolled it into a more proper shape), there is now 1 layer of butter in 2 layers of flours.

- Bring two sides into the center, leave a small space in the middle ( My mistake was right here, I did not leave a small space, the dough was so stiff that butter leaked out on the next roll)

-Then fold one side over

- Wrap it with a plastic wrap and rest in the fridge for 5-10 minutes
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The videos below have very clear and detailed step-by-step instructions by expert chef I found very helpful.