1. Fresh orange slices
2. Pour an appropriate amount of water into the pot and add 20g of sugar. After boiling, turn to low heat and simmer for 10 minutes.
3. Take it out after boiling it, and soak up the water with a kitchen towel. Put it on the greased paper on the baking tray
4. Add 60g orange water to the egg yolk and stir well
5. Pour in vegetable oil and stir evenly
6. Sift in low-gluten flour
7. Stir without particles
8. Pour 5 drops of lemon juice into the egg whites
9. Use an electric whisk to add sugar when it reaches a large bubble. Add 40g of sugar in 3 times.
10. Beat until it is wet, lift the eggbeater and the egg whites will show sharp corners and bend a little.
11. Put one-third of the egg whites into the egg yolk paste and mix evenly, do not draw circles to avoid defoaming
12. Pour the egg whites into the egg yolk paste three times and stir evenly.
13. Pour into the baking dish with oranges. Put it in the preheated oven
14. 170 degrees for 20 minutes (the specific temperature is based on your own oven)
15. After baking, take out the inverted button and let it cool, tear off the oily paper, turn the skin over and apply a layer of jam to roll up
16. Roll up
17. Wrap it with greased paper and put it in the refrigerator for half an hour to set
18. Take out and cut into pieces to taste
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Finished product
