Recipe No. 1/Izmir Bomb
• 1kg all-purpose flour
• 300g yogurt
• 1 egg whites
• 80g oil
• 100g powdered sugar
• 8 grams of Ovalette Baking Powder
• 540g all-purpose margarine
All ingredients are placed in a bowl and kneaded into a dough. Then, divide into balls of the desired size to make bombs, roll such and put them in the refrigerator. After the dough has rested for about 1 hour, it is rolled out into a circle shape with a rolling pin and Katsan Ovalette Non-Baking Cocoa Hazelnut Filling is placed inside and closed. After resting in the refrigerator for about 1 hour, it should be baked in a convection oven at 190°C for 8 minutes, or in a stone-based oven at 200°C for 8 minutes.