1. Soak the yeast with white sugar in warm water for 5 minutes.
2. Mix flour and yeast water with chopsticks to form a flocculent.
3. Knead into dough.
4. Cover the basin and ferment to twice its size.
5. Rub carrots into thin strips, add salt, oil, five-spice powder, light soy sauce, and chicken essence to make carrot filling.
6. The fermented dough is kneaded into long strips and cut into four small doughs.
7. The small dough is flattened and rolled into small cakes.
8. Add carrot stuffing.
9. Wrapped into buns.
10. Flatten into small cakes.
11. All four biscuits are ready.
12. Brush the oil in the rice cooker, put the biscuits, press the cooking button, turn it over after tripping, and cook on both sides. The thickness of the cake can be kept for a few more minutes before turning over.
