IZMIR BOMB!...

400-450 grams of hazelnut cream with cocoa

First, sift the flour, baking powder and powdered sugar into a deep bowl to make Izmir flavor bomb recipe.

In a separate bowl, whisk the butter, oil and yogurt thoroughly, add to the flour mixture and knead well until you get a dough that does not stick to your hands.

At this stage, you can add a little flour.

To make the dough come to life, cover it with cling film and rest it on the lower shelf of the refrigerator for 15-20 minutes.

Then cut it into tangerine-sized meringues, spread it thinly on a flat surface, or you can roll it in your hand and open it in the palm of your hand.

Put one teaspoon of cocoa cream in the middle of the dough you open and close it like a bundle.

Place them on a medium baking tray with baking paper, spaced apart.

Bake in a preheated 180 degree oven for about 10-15 minutes until it turns pink.Serve lukewarm.