[問題] 提拉米蘇的"底"?手指餅乾?蛋糕?
小弟最近開始自己做蛋糕
但查提拉米蘇食譜很納悶
全部都是用手指餅乾當夾層欸..
我同學說那是真的
泡久了就會變酥軟
難我吃過的提拉米蘇都是用蛋糕阿
想請問一下夾層到底是用蛋糕還是提拉米蘇好
如果是蛋糕的話要選哪種蛋糕!?
謝謝!
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