You can add some flour and stir again, and the ingredients should also be increased. Even if you do this, the effect will not be as good as sending it out directly.

The process of dough proofing is the process in which yeast takes action. If the yeast acts for too long, it will cause the dough to over-rise. However, this situation will not have an adverse effect on the nutritional value of the flour. Yes, it will affect the taste and the steamed buns may not be soft enough.

The raw material of flour is wheat. The nutrients contained in wheat include protein, vitamins and minerals, among which minerals such as iron and magnesium are relatively abundant. Flour is suitable for everyone to eat. It has the effect of nourishing the heart and kidneys, removing heat and quenching thirst.

Extended information:

1. There are three types of starters used for making dough: baking soda, dough fertilizer (old noodles) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, which then expands with heat to make the dough soft and delicious.

2. The gas released by baking soda is not abundant, so the finished product made with it is not very soft. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in the flour and reduce the nutritional value of the pasta. It is not recommended to use it.

3. Noodle fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it can be used as bacteria to start fermentation. Dough fertilizer must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is very difficult to control. The finished product is easy to be wasted, so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more importantly, it is rich in vitamins and minerals. Not only is it rich in vitamins, it also has a protective effect on the vitamins in the flour. Not only that, the yeast can also increase the B vitamins in the dough during the reproduction process.

Baidu Encyclopedia—Food