Beer puff pastry

Puff pastry is best cooked at a temperature no higher than 20 degrees. So the butter will not melt quickly and the dough will be better layered.
If there are no such conditions, the butter must be frozen and the dough must be made quickly before the butter has had time to melt.

You need to cook puff pastry on beer like this:

1. Sift flour, mix with salt and soda. Quickly grate the frozen butter into flour on a coarse grater or finely chop it with a knife in flour (about one cup of flour).

2. Add beer, mix. Add the remaining flour in parts, stirring. Add flour until the dough becomes plastic and soft - there is enough flour for this.

3. Form a rectangle from the dough, wrap it in plastic wrap and place it in the refrigerator for 2 hours or in the freezer for 1 hour.

4. Roll out the dough from the refrigerator on a floured table into a rectangular layer about 1-1.5 cm thick.

5. Fold the dough into an envelope, turn it 90 degrees, roll it out again into a rectangular layer. Fold again and place in the refrigerator for 2 hours or in the freezer for 30 minutes.

After this time, you can prepare the planned pastries from puff pastry on beer.