1-First Step: Activate the yeast Mix 3/4 cup lukewarm water, 1 teaspoon active dry yeast, and 1 tablespoon sugar in a measuring cup. Stir gently and let the mixture rest at room temperature for 15 to 20 minutes until foamy. A foamy head means the yeast is alive and ready. If it does not foam, start over with fresh yeast.

2-Second Step: Make the dough In a stand mixer fitted with a dough hook, combine 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt on low speed. With the mixer running, add the yeast mixture gradually. After the liquid is incorporated, knead the dough on low for 20 minutes until the dough is smooth and non-sticky. If the dough still feels sticky after many minutes of kneading, add flour 1 tablespoon at a time until it becomes smooth and elastic.

3-Third Step: Prepare the filling and steamer Mix 1/2 teaspoon five spice powder with 1/2 teaspoon salt in a small bowl. Line a bamboo steamer with perforated parchment or a damp cheesecloth so buns do not stick and air flows evenly. Have 2 tablespoons neutral oil ready for layering and extra oil for browning if you plan to pan-fry.

4-Fourth Step: Roll and layer the dough Turn the dough onto an unfloured surface and roll it into a 9 by 18-inch rectangle. Brush the surface evenly with neutral oil. Sprinkle the five spice and salt mixture across the oiled dough, then evenly scatter about 1/2 cup finely chopped scallions over the top.

5-Fifth Step: Fold and cut Fold the dough into thirds lengthwise like a business letter. After the first fold, brush the exposed top with a little more oil so layers will remain distinct. Fold again. Using a sharp knife or bench scraper, slice the folded dough into 16 strips.

6-Sixth Step: Shape each flower bun 1. Brush one strip with oil and stack a second strip on top. 2. Place a chopstick lengthwise on the stacked strips and press gently to create an indentation. 3. Stretch and twist the strips several times, then wrap and form into a knot-like round bun, tucking ends under. Shaping is very forgiving; the dough should be stretchy. If it resists, let the strips rest a few minutes and shape again.

7-Seventh Step: Proof the shaped buns Arrange 4 buns per steamer layer (they need room to expand). Cover and proof in a warm spot for 30 minutes. The dough should become puffy and feel light when gently pressed.

8-Eighth Step: Steam Set a wok or wide pot with a 1/2-inch water level and bring to medium-high heat. Place the bamboo steamer over the simmering water and steam for 15 minutes. When steaming is finished, turn off the heat and keep the lid on for 10 minutes before opening. This resting period avoids collapse and gives you loftier buns.

9-Final Step: Serve or pan-fry for a crisp base Enjoy them steamed as soft, fragrant buns, or pan-fry for a crisp bottom. To pan-fry, heat a little oil in a nonstick or cast iron skillet and brown the bottoms until golden and crisp. Another method is to steam first, then fry briefly in a hot skillet to add crunch without overcooking the interior.