In a small bowl, add 30g flour, 1/2 tsp salt, 1 tsp five-spice powder, 1 tsp salt and pepper powder, and 3 tbsp hot oil. Mix well.

Heat 2 tbsp cooking oil in a pan until it begins to smoke lightly. Slowly pour the hot oil into the bowl containing the flour mixture while stirring quickly with chopsticks, until a thick, smooth oil paste forms. Set aside for later use.

In a large container, add 300g of all-purpose flour, 3g of white sugar, and sprinkle in 3g of yeast. Then, slowly pour in 170g of warm water (30-40°C), stirring with chopsticks as you go. Keep mixing until the flour forms a shaggy dough.

Transfer the dough to a flat surface and knead until smooth and soft. Knead for a longer time to ensure the dough surface is smooth and not sticky.

Roll the dough into a rectangular sheet on a lightly floured surface, about 0.3-0.5 cm thick. Try to make the dough as even as possible for easier subsequent steps.

Evenly spread the prepared oil paste on the dough sheet. Use a brush or spoon to spread it, ensuring every part, including the edges, is covered.

Finely chop the spring onions and sprinkle them evenly over the oil paste.

Starting from one edge of the dough sheet, tightly roll it up into a log shape. After rolling, cut it into 6 equal portions.

Take each portion, pinch the ends together to prevent the oil paste from leaking, then gently stretch both ends, fold it in half, and shape it into a round form. Press lightly to flatten.

Roll the round dough portions back and forth to form a tongue shape, maintaining a thickness of around 0.5 cm. Ensure even pressure during the rolling process to avoid uneven thickness.

Brush a layer of water on the surface of each dough piece. Sprinkle with white sesame and gently roll with a rolling pin to firmly press the sesame onto the surface.

Place the prepared dough sheets on a baking tray or flat surface, cover with plastic wrap or a damp cloth, and let them rest for about 20 minutes. This resting period will relax the dough, making it easier to puff up when cooked and resulting in a softer texture.

Heat a pan and add a small amount of oil. Once the oil is hot, place the dough sheets in the pan.

Spray a thin layer of oil on the surface of the dough to lock in moisture and make the outer crust crispy.

Cover the pan and cook over medium-low heat for 1-2 minutes. Monitor the shao bing—when the bottom turns light golden and sets, flip the dough over.

After flipping, cover the pan again and cook for another 1-2 minutes until both sides are golden and puffed. Adjust the heat as necessary to avoid burning.