1. Two oranges, rub the epidermis with salt, wash and slice, thinner, about 2-3 mm
2. The sugar and water are boiled in a ratio of 1:2, and the amount is subject to the oranges. After boiling, put the oranges in the sugar water
3. Simmer on low heat for about 10 minutes, leave to cool
4. Drain the water before use
5. After the oil method, the dough material is kneaded to the expansion stage, and the dough is covered with plastic wrap for basic fermentation to 2 times the size
6. Take out the fermented dough and roll it out directly into a 1cm thick square dough sheet
7. Spread the dough flat on the baking tray (if not non-stick baking tray, please spread butter), cover with plastic wrap at room temperature for final fermentation
8. Finish the final fermented bread dough, coated with multiple layers of whole egg liquid on the surface
9. Fill the drained candied orange slices and bake in the middle layer of a preheated 185 degree oven for about 20 minutes
10. After the oven is released, place the mold on the drying net, brush with honey and let cool
