1. First make the orange custard cream filling. Prepare 3 egg yolks. Orange custard cream filling (3 egg yolks, 60 grams of caster sugar, 25 grams of low-gluten flour, 250ml of orange juice)
2. Beat the egg yolks, add 15 grams of sugar, and stir until the color becomes lighter and the volume becomes larger
3. Add sifted low-gluten flour
4. Stir well
5. Put the remaining caster sugar into the milk and cook until it boils slightly
6. Pour the milk from step 5 into the flour mixture from step 4
7. Stir while pouring, until all is poured and mixed evenly
8. Sift the mixture from step 7 and pour it into the pot
9. Heat on low heat, stirring while heating, until the mixture becomes smooth, turn off the heat
10. Add butter and vanilla extract
11. The cooled orange custard cream is stored in the refrigerator. Can be stored for 1 week
12. Wash the oranges with salt and warm water and cut into 6mm slices
13. Put it in water and sugar and boil it on low heat for about 10 minutes. The extra orange slices can be used for tea.
14. Fresh Orange Juice
15. Put the dough together except the butter, knead it until the dough is smooth, add butter, knead it to the expansion stage, and place it in a warm place for basic fermentation. After the basic fermentation is over, the dough is vented and rounded and relaxed for 15 minutes.
16. Roll out the loosened dough into a rectangle
17. Coat the orange custard cream evenly on the surface, without filling the bottom edge
18. Roll the dough from top to bottom
19. Pinch the seal tightly
20. Divide it into several parts, squeeze it into a mold, and place it in a warm and humid place for final fermentation.
21. After the fermentation is over, put the dried orange slices.
22. Put it into the preheated oven, middle and lower, 150 degrees, 40 degrees.
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