In a large bowl, combine the 300g all-purpose flour, 3g salt, and 3g sugar, stirring well. Using chopsticks, divide the flour mixture into two portions.

In one portion, pour in 80g boiling water and stir quickly with chopsticks until the mixture becomes crumbly. In the second portion, add 70g room temperature water and stir until it becomes flaky.

Crack 1 egg into the mixture and knead until a smooth, soft dough forms. Roll the dough into a long strip, divide it into five equal portions, and shape them into balls. Place them in an oiled bowl, brush each ball with oil, cover with plastic wrap, and let it rest for 30 minutes.

In a small bowl, mix 2 tbsp flour, 1/2 tsp salt, and 1 tsp five-spice powder. Add 3 tbsp of cooled cooked oil and stir until a thick paste forms.

After resting, take one dough ball and stretch it out with your hands.

Flatten it and use a rolling pin to roll it into a thin, round sheet.

Spread the prepared oil paste evenly over the dough, leaving the edges uncovered. Starting from one end, fold the dough, pressing it down to remove air with each fold. Seal the edges well.

Fold the ends toward the center, then cover the dough with plastic wrap and let it rest for another 15 minutes.

Crack 3 eggs into a bowl, add 1/2 tsp salt, and 20g chopped green onions. Beat the mixture well with chopsticks and set aside.

After resting, place one dough portion on a work surface. Roll it out into a rectangular shape, being careful not to tear the dough. Note: You can freeze the dough at this stage for later use.

Preheat an electric griddle on low heat and brush with oil. Place the dough on the griddle, and brush a layer of oil on the surface to lock in moisture.

When the bottom starts to set, flip the pancake and brush oil on the other side. When the pancake puffs up, use chopsticks to poke small holes in the surface and slowly pour the egg mixture into the holes. Let the eggs cook until set, then flip the pancake once more to finish cooking. Wait for about 1 minute before flipping again.