In a large container, combine 300g of flour, 3g of salt, and 3g of sugar. Use chopsticks to stir evenly.

Using chopsticks, roughly divide the flour mixture into two portions.

Pour 90g of boiling water into one portion of the flour, stirring quickly with chopsticks until the mixture becomes crumbly. In the other portion of the flour, add 90g of room temperature water and stir again with chopsticks until the mixture becomes flaky.

Add 20g of cooking oil and knead the dough by hand until smooth (you can transfer it to a work surface to knead). Place the dough in a container, cover with plastic wrap or a damp cloth, and let it rest for 30 minutes. This resting period will make the dough more elastic and easier to work with.

In a small bowl, combine 2 tbsp flour, 1/2 tsp salt, and 1 tsp five-spice powder.

Slowly pour in 3 tbsp of cooled cooked oil, stirring with chopsticks until it forms a thick paste.

Spread a layer of cooking oil on your work surface. Take the rested dough and place it on the surface to prevent it from sticking. Roll the dough into a long strip and divide it into 6 even portions.

Take one portion of dough and roll it out thinly with a rolling pin, aiming for a length of about 20-30 cm.

Evenly spread a layer of the oil paste over the rolled-out dough, making sure to cover the edges as well. Sprinkle with chopped green onions.

Starting from one end, roll the dough tightly into a long strip.

Fold both ends of the strip toward the center, then gently press it down and shape it into a rectangular dough block.

Repeat the above steps for the remaining portions of dough.

Take the first rolled dough ball and flatten it into a rectangular pancake using a rolling pin, aiming for a thickness of 0.3 - 0.5 cm.

Place the scallion pancake onto the baking tray.Brush a layer of cooking oil on the surface of the pancake. This will help the pastry become extra crispy when baked. After brushing with oil, evenly sprinkle a layer of white sesame seeds on top.

Preheat the oven to 210°C (top and bottom heat) for about 10-15 minutes.

Place the prepared pastry into the preheated oven and bake at 210°C for 12 minutes. You can monitor the baking process through the oven's glass door. When the surface of the pastry turns golden brown and begins to puff up, it's almost done. If the surface browns unevenly, rotate the baking tray halfway through the baking time.

Once baked, use oven mitts to remove the tray from the oven. Place the pastries on a cooling rack and allow them to cool slightly until they are no longer too hot to handle. Enjoy!