Dough

 A dough that has been laminated, such as mille-feuille or puff pastry, is a prepared flour dough that has been folded over fat (usually butter), and then and rolled out. For puff pastry the rolling and folding can be repeated several times. It is possible to make laminated doughs using many techniques. Certain types, like paratha are very simple to make while others, like mille-feuille, require more effort. The steam generated by the process of folding is what makes the majority of laminated doughs leavened. Danish pastry and croissants are often considered to be a distinct category of dough due to the fact that they are made of laminated dough which is then leavened by yeast.Choux pastry is a dough with a steam leavened that has a consistency more like thick paste than the other doughs. Contrary to the majority of pastry doughs, the ingredients for the dough are cooked over the stove before baking the dough. Choux in French means cabbage. The name comes from the shape of cream puffs made from choux paste.Some dumpling and pasta doughs are comparable enough that experts struggle in separating them. However, dumplings are a general category that shares a lot of similarities with other like yeasted breads and batter biscuits. The basic pasta dough can be softened by altering the amount of flour and liquid. It is like the German soup noodles spaetzle. To make the dough more moist and easier to roll out eggs are a popular ingredient. You can fill the dough in many ways, including baking and baking, or deep-frying.