Mocca Swiss Roll
Looking at the beautifully baked Tiger Skin Swiss Roll by Anncoo, really encourage me to try on it. So during weekend, I made the chocolate ganache first, then the inside swiss roll, instead of using chocolate paste, I used mocca paste. The swiss roll is super soft, then I have to carefully remove it from the paper. Finally, I baked the tiger skin swiss roll ....... hahahaha .....there is no tiger skin after 12 min.
I don't know why, actually I can see some wavey on top skin, however, not too obvious. I guess maybe this is due to my oven ... not hot enough. I used 200 degree, I put in the middle rack, maybe next time I bake I will put on the top rack.
Since there is no tiger skin, then I need to rename it to Mocca Swiss Roll.