My Kouing Aman dough starts to melt as soon as I add sugar
Not claiming to be a good baker, but I have done some home baked croissant, got the layers.
When I tried Kouing Aman, followed all the instructions, all seemed fine until I add sugar (in lamination). The dough (or the sugar inside) literally started to melt, though it was just less than a minute from the fridge (actually placed in freezer for 5 min before doing this). Though continued to chill the dough in freezer/fridge before the final round, it all appeared hopeless.
Proof/rise for an hour before baking. What I got was a muffin, no layers.
What did I do wrong?