How to Make Quick California Farm Tempeh Soy Bean Cake
Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Ultimate California Farm Tempeh Soy Bean Cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Tempeh Soy Bean Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Tempeh Soy Bean Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Tempeh Soy Bean Cake is 2 people, 8 dinner cakes. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Tempeh Soy Bean Cake estimated approx 3 days ferment, 6 hour cook.
To get started with this recipe, we must first prepare a few ingredients. You can cook California Farm Tempeh Soy Bean Cake using 5 ingredients and 4 steps. Here is how you can achieve it.
My third annual attempt to make tempeh from fresh crop non GMO soy beans. The other two attempts started out well, but failed over time, smelling sour. Good tempeh has a nutty mushroom smell like truffles. This time I will start small, only 2 cup of dry soybeans. To ferment the beans, I use tempeh starter to make eight cakes. I save and freeze one cake to use as starter for the next batch.
Ingredients and spices that need to be Get to make California Farm Tempeh Soy Bean Cake:
- 2 cups dry fresh crop non GMO soybeans (soyamerica)
- Tempeh starter Rhizopus Oligosporus (amazon)
- 4 Tbs raw apple cider vinegar (Brachs)
- Equipment: gallon ziplock bag perforated with bamboo skewer, 8 quart ziplock bags to store cakes airtight, laser thermometer, oven at constant 88F degrees
- Cost: tempeh starter free, soybeans $1.50, 8 cakes 18 cents per cake
Instructions to make California Farm Tempeh Soy Bean Cake
- Soak whole beans 12 hours in ample water on kitchen counter till bubbles appear on top of the water. Cover beans with water in breadmixer with whisk, run on low till hulls separate. Remove hulls by rinsing several times.
- Bring beans to rolling boil in 2 parts water and 2 Tbs vinegar, the heat and vinegar will kill the wild bacteria and fungi. Simmer till soft, about 6 hours. Drain till dry and cooled to 90F degrees.
- At 90 degrees, add tempeh starter, mix beans and starter. Perforate gallon ziplock bag with bamboo skewer every 1/2“, both sides. Fill bag with soybeans 1 1/2” thick, press together to make a cake. Lay flat in 88F degree oven on bottom rack. If temperature rises to 100F degrees, crack oven door open. Turn over every 24 hours. Watch white micelium grow.
- When cake is firm, and smells like truffles, cut into 8 pieces, steam 7 pieces 20 minutes to eat or freeze. Put cakes in airtight quart ziplock bags. Keep one piece behind in perforated gallon ziplock bag in 88F degree oven (cold oven with oven light on) to ferment further till micelium makes spores and turns from white to grey to dark, then freeze this one to start next batch. Enjoy.
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So that is going to wrap it up for this exceptional food Recipe of Any-night-of-the-week California Farm Tempeh Soy Bean Cake. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!