Knead the dough: Mix flour, yeast, baking powder, sugar, and water in a bowl. Knead until a smooth dough forms, about 8 minutes for machines or a little longer by hand.

Rest the dough: Cover the kneaded dough and let it rest for 10 minutes.

Prepare the filling: In a bowl, combine scallions, Chinese five-spice powder, and salt. Heat the oil and pour over the mixture, mixing well until fragrant.

Roll out the dough: Dust your work surface with flour, then roll the dough into a thin rectangle. Spread the scallion filling evenly over the surface.

Shape the rolls: Fold the dough from the long side to create a three-layer strip, then cut it into 12 pieces. Stack two pieces together.

Stretch the rolls: Use a chopstick to press a line in the center of each stacked piece, then hold both ends and gently stretch the dough to form a flower shape.

Twist and shape: Hang the roll on the chopstick; pinch the ends while twisting the chopstick with the other hand.

Finalize the rolls: Place the rolls on a clean surface, pressing the chopstick down and slicing through to detach.

Rest before cooking: Allow the rolls to rest for about 30 minutes.

Cooking method 1 (steaming): Arrange the rolls in a steamer basket and steam for 10 minutes until soft.

Cooking method 2 (pan-frying): Heat oil in a frying pan and carefully place the rolls inside. Cook until the bottom turns golden brown, then add water and cover until water evaporates.