1. Slice the oranges, put them in a pot, add water and sugar and cook for 10 minutes.
2. Drain the cooked oranges and place them in a baking tray for later use. Let the oranges cool before use.
3. Put milk, orange water, 10 grams of granulated sugar into the container and mix well
4. Stir until white and slightly viscous. Complete emulsification
5. Sift in low powder and stir until there are no particles
6. Add the egg yolks to the stirred batter, stir well, add vanilla extract.
7. Add lemon juice to the egg whites and add sugar in 3 times. Dismissed until the small hook is lifted
8. Add part of the beaten egg whites to the egg yolk paste. Stir well. Don't draw circles. Toss
9. Stir the egg yolk paste and pour all into the egg whites.
10. Pour the blended paste into the baking pan where the orange slices were just placed. Smooth out. Shake out bubbles. 170 degrees, 20 to 25 minutes.
11. After being out of the oven, it is buckled upside down on the grilling net. Tear off the greased paper. Coated with chocolate sauce.
12. Roll it up with greased paper. After the roll is finished, do not take off the greased paper, wrap it in the greased paper, put it in the refrigerator and set the shape, then take it out and cut it.
13. Sprinkle some powdered sugar on the plate. . . Began to eat.
Tips:Cut off the irregular cake on all sides before 1 roll. 2 You can also add orange wine. 3Orange water must be cooled before use. 4 Orange slices must be drained.
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