Put the dough in the refrigerator for safe storage and use it the next day. Make dough with yeast the night before, control the temperature and humidity, and pay attention to preservation, otherwise the dough will be overcooked. If it is fermented dough, it needs to be preheated in advance before use the next day, otherwise it will affect the production effect of fermented flour food. If it is an ordinary water mass, it is not needed.