Hi, I’m the pastry chef and founder of Diyar Sweets, an online pastry brand. This space is for anyone who wants to understand the science behind baking — not just follow recipes. Here you’ll learn: - Why recipes work (and why they fail) - How to troubleshoot common pastry mistakes - How ingredients, temperature, and technique affect results I’ll share selected recipes, explain what can go wrong, and show what causes failures and how to fix them. This group is for home bakers, pastry students, and anyone curious about baking science. What’s coming: - Recipe breakdowns - “Why this failed” explanations - Practical baking science tips Welcome 🤍 Let’s bake with confidence, not guesswork.

Baking Fresh Dough — What Happens? Fresh cookie dough is baked right after mixing, while the butter is still soft and the dough is warm. Because of this: • Butter melts very early in the oven • Dough spreads quickly • Structure forms later As a result, cookies made from fresh dough often: • Spread more • Bake thinner • Have softer edges • Lose some height This doesn’t mean fresh dough is wrong — it simply spreads before the structure has time to fully set. Fresh dough spreads first, then sets. In the next post we will talk about what happens when we freeze the dough first then bake it

How Cold Butter Change Cookie Structure🧈🌡️ Cold or frozen butter stays solid longer in the oven. Because it doesn’t melt right away, the dough keeps its shape during the early stage of baking. This gives the cookie time to set its structure before spreading. As a result: • The cookie spreads less • The center stays thicker • The shape is more defined • The structure is stronger Instead of fat melting first, the dough sets first. That shift in timing is what creates: • Taller cookies • Softer centers • More controlled spread This is why chilled or frozen dough often produces thicker cookies — even when the recipe is exactly the same. Butter temperature doesn’t change ingredients. It changes when structure forms. In the next part, we’ll look at how chilling the entire dough affects texture even more.

• Why Room-Temperature Butter Is Often Ideal Room-temperature butter has a soft but solid fat structure.🧈🌡️ This matters because butter at this stage can: • Hold its shape during mixing • Trap small air pockets when combined with sugar • Melt gradually in the oven, not instantly In baking, timing is everything. 🔥 When butter melts slowly, the dough has time to: • Set its structure • Develop a balanced spread • Bake evenly from the inside out That’s why room-temperature butter often gives: • Evenly spread cookies • Soft centers • Defined edges • Balanced texture ❗️This doesn’t mean it’s the only correct choice — but it’s often the most forgiving and predictable.❗️ Understanding how butter behaves at different temperatures helps you control results, not guess them. In the next part, we’ll look at how colder butter and chilled dough change cookie structure.

1.2 Melted Butter — What Really Happens When butter is melted, it loses its solid fat structure. In cookie dough, this means: - No air is trapped during mixing - Fat is already liquid before baking starts Once the dough goes into the oven, melted butter spreads immediately. The dough flattens before proteins and starches have time to set. That’s why cookies made with melted butter often: - Spread more - Bake thinner - Have crisp edges and less height This doesn’t mean melted butter is “wrong” — it simply creates a different structure and texture. Understanding when fat melts is the key to controlling cookie shape. In the next part, we’ll look at why room temperature butter is often ideal.