Yes

Yeast can be added to glutinous rice flour. Glutinous rice flour is a white powder made from glutinous rice soaked overnight and then water-milled and dried, and is often used to make snacks, cakes and other ingredients, which have a soft texture and sweet flavor, and adding the right amount of yeast to make ingredients with glutinous rice flour will not be a big problem, and the yeast is a kind of food leavening agent, which can increase the expansion of the glutinous rice flour and improve the dough's ability to hold air, so as to make the texture of the ingredients softer and more flexible and Q-bouncy.

Good food can be made with glutinous rice flour and yeast

Glutinous Rice Sweet Cake

1, knead the glutinous rice flour with warm water to form a ball, and then add an appropriate amount of yeast and continue to knead evenly.

2, then the bean paste and other ingredients, wrapped in the dough, pressed into a cake shape.

3, finally in the pan pour in the right amount of oil, medium-low heat frying pancakes until both sides of the light brown can be eaten.

Glutinous rice cake

1, first of all, the glutinous rice flour and yeast together well, and then add warm water several times, kneading into a ball.

2, then the glutinous rice dough to wake up for 30 minutes, after waking up into small balls, add fillings, such as: bean paste, and so on.

3, then put into the steamer for 10 minutes, sprinkle with shredded coconut, continue to steam for 2-3 minutes.

4. Finally, after cooling, roll on a layer of shredded coconut and serve.

Notes on the use of yeast

1. Selection of temperature

The temperature range of yeast activity is 4-40 ℃, and the optimal temperature is 25-35 ℃. If the temperature is lower than 10 ℃ or higher than 45 ℃, the yeast activity will be greatly reduced, the temperature drops to 4 ℃ below the fermentation will stop completely, the yeast in -60 ℃ will not return to the death, but if more than 55 ℃, the yeast will die in a short period of time, so the temperature of the water to dissolve the yeast can not be too low or too high.

2. Amount of yeast used

The amount of yeast used varies according to the type of food. Generally speaking, the amount of yeast used is 2% for toast, 3%-4% for sweet bread, and about 1% for buns and buns, based on fresh yeast. The amount of yeast should also be adjusted according to the prevailing temperature, practice, and use of auxiliary ingredients during food preparation.

Increase the amount of yeast used when making frozen dough because freezing causes the water inside the yeast to freeze and expand, destroying the yeast cells and causing the yeast to die in large quantities, which reduces the yeast's fermentation ability. Freezing kills 20-30% of the yeast. Most of the breads that make frozen dough are highly rationed, due to the fact that highly rationed breads have a lot of granulated sugar, eggs, and fats, which improves the dough's resistance to freezing.

3.Ph

Also, yeast can grow in the range of Ph 3.0-7.5, and fermentation is greatly hindered below Ph2 or above 8. The optimum Ph for yeast fermentation is 4.5-5.