Just refrigerate it. You can wrap it in plastic wrap and put it in the refrigerator. It will definitely work the next day, because without a 24-hour interval, the dough fermentation effect will not be bad. So the taste remains the same.

The dough for making cookies depends only on the needs of processing, and it is decided whether to put it in the fresh-keeping room or the freezing room of the refrigerator.

Semi-finished biscuits are divided into: dough type and batter type.

In the process of making dough biscuits, in order to avoid cutting deformation, all the ingredients in the dough need to be frozen quickly (-18℃, 1 hour) or refrigerated (2-4℃, 3 hours) to solidify and harden.

No matter whether it is batter-type or dough-type biscuits, if the amount of stirring is too large at one time, they can be refrigerated in sealed containers to maintain the quality and avoid rancidity. This treatment needs to be used up as soon as possible to avoid material separation and freezing.

If the dough or batter after cold treatment is too hard, too brittle (fragile) or too hard (unable to be extruded), it needs microwave high temperature for about half a minute. Rapid heating can ensure its softening, and at the same time, it will not destroy its organizational structure as much as possible.

After cutting, molding, pasting and extruding, the semi-finished biscuits can be frozen, solidified and molded, sealed for a longer time, and then directly baked, which can improve efficiency and avoid waste.

I hope my answer is helpful to you. I hope it can be adopted. Thank you!