Dough

 A laminated dough, such as mille-feuille or even puff pastry, is a flour dough that is wrapped over fat (usually butter) and then it is rolled out. To make puff pastry the rolling and folding is repeated many times. There are many different techniques to create laminated doughs and some , like paratha, are simple , while others such as mille-feuille can be more difficult. The steam from the folding process is what makes the majority of laminated doughs with a leavening. Danish croissants and Danish pastry are typically thought of as separate dough types because they are made of laminated dough that has been leavened using yeast. The ingredients for the dough can be cooked on the stovetop, unlike other pastry doughs. Choux in French is a French word that means cabbage. The name originates from the shape of the cream puffs made with the choux paste.Some dumplings and pasta doughs are alike enough that experts struggle in separating them. However, dumplings are a general category that shares a lot of similarities with other like yeasted breads as well as batter biscuits. Varying the ratio of liquid and flour in a simple pasta dough may create a softer dough like that is used to make the German soup spaetzle of noodles. To make the dough more moist and easier for you to roll out eggs are a popular addition. You can use the dough by a variety of methods, including baking, baking, or deep-frying.