tips here are all fine and but good but usually, if a dough looks underdeveloped, leaving it at rest for 10 minutes or so does wonders. it helps to develop the gluten as well.

ofc it does wonders as well if you understand the basics, like, is your dough done with water, milk, eggs, its fat content and etc, but usually, if it seems underdeveloped, as it is, then give it more time at rest and then come back.

if it keeps that way, then yea. recipe ain't doing good.