In a heatproof bowl, combine 30g chopped green onions and 1 tbsp salt and pepper powder. Mix well.

Heat an appropriate amount of cooking oil in a small pan over low heat until tiny bubbles form (about 180℃ / 356℉). Turn off the heat and let it sit for 10 seconds (to avoid burning the scallions). Pour the hot oil over the scallion mixture, stirring constantly with chopsticks to coat evenly. This will release a rich, fragrant aroma.

Set the scallion oil aside to cool completely. Warm oil will make the dough too soft to handle later.

In a large bowl, mix 500g all-purpose flour, 5g active dry yeast, and 10g granulated sugar with chopsticks. Ensure the yeast and sugar are evenly distributed to avoid clumping.

Add 300g warm water gradually, stirring constantly with chopsticks until the flour turns into uniform flakes (no dry flour left).

Knead the flakes into a smooth dough by hand. If the dough is sticky, dust your hands with a little flour. The dough should be medium-soft—no need to over-knead. Key point: No pre-rise required! Move straight to the next step.

Dust a clean work surface with a pinch of flour. Roll the dough into a large rectangular sheet (about 0.3cm thick) using a rolling pin. Apply even pressure to keep the thickness consistent.

Spread the cooled scallion oil evenly over the entire surface of the dough (cover every corner). The oil layer should be thick enough to hide the dough’s color.

Fold the dough into thirds (like folding a letter). Use the rolling pin to gently flatten the folded dough for better adhesion.

Cut the folded dough in half from the middle, creating two equal rectangles.

Slice each rectangle into evenly thin strips (about 0.5cm wide). Use a sharp knife and cut quickly in straight lines for uniform strips.

Combine all the strips and divide them evenly into 8 portions (each portion has 6-8 strips, depending on thickness).

Take one portion of strips and gently stretch it to 20-25cm long (pull softly to avoid breaking). Wrap the stretched strips around your fingers a few times to form a spiral flower shape. Press the small tail of the strips firmly onto the bottom to secure.

Gently reshape the spiral into a neat round flower roll. A beautiful Chinese scallion flower roll is now ready!

Lightly brush a steamer basket with cooking oil to prevent sticking. Arrange the 8 raw flower rolls evenly in the basket, leaving 2-3cm of space between each (they’ll expand during proofing and steaming).

Key point: Don’t steam immediately! Cover the steamer with a damp cloth or plastic wrap. Place it in a warm spot to proof until the rolls double in size and feel light when lifted (about 20-30 minutes, depending on room temperature). Proper proofing is crucial for fluffy rolls.

Fill a pot with enough water and bring it to a rolling boil over high heat. Place the steamer basket in the pot, cover with a lid, and steam over medium heat for 15 minutes.

Once done, don’t open the lid right away. Turn off the heat and let the rolls rest for 5 minutes (this prevents the surface from collapsing or hardening due to sudden temperature changes). Uncover and enjoy your fragrant Chinese scallion flower rolls!