Eldivan Oil Bun Product Description and Distinctive Features: Eldivan Oil Pastry is crafted from a dough made using flour, bread yeast, salt, and oil. The dough is rolled into a thin circle approximately 20–25 cm in diameter, then brushed with oil. It is first folded in half, and then again into quarters, before being baked in a traditional stone oven. This unique folding method creates a visible layered texture when the pastry is cut. The final shape of Eldivan Oil Pastry closely resembles an equilateral triangle, with each side measuring around 10–15 cm. The technique used to achieve its distinctive layers and form demands considerable expertise. With historical roots stretching back generations, this pastry holds cultural importance and is strongly linked to its geographic origin. Production Method: The ingredients and preparation method for making 40-60 pieces of Eldivan Oil Pastry are as follows: - 10 kg bread flour - 5 kg water - 500 g bread yeast - 125 g salt - 1 kg melted margarine or butter To begin, knead the flour, yeast, salt, and water together in a bowl until a dough forms. Divide the dough into pieces weighing 230-240 g each. Allow the dough to rest for 20-30 minutes before rolling each piece into a circular shape with a diameter of 20–25 cm. Next, melt the margarine or butter and evenly spread it over the rolled dough. Fold the dough in half, ensuring the oily sides are facing each other, forming a semi-circle. Apply oil to the exposed surface of the dough and then fold the dough again to form a quarter-circle. Press down on one edge with your fingers to open the dough into a triangle, with each side measuring 15-20 cm. Place the pastries on a tray, brush with beaten eggs, and bake them in a preheated stone oven at 225–235 °C for 10-15 minutes. During baking, the pastries will lose about 50% of their original weight. Once baked, remove the pastries from the oven and allow them to cool to room temperature (18-25 °C) before serving. The shelf life of Eldivan Oil Pastry at room temperature is 3-5 days, and they can be stored for up to 10 days in the refrigerator.