After the dough is done resting, transfer it onto a floured working surface, roll the dough into an approximately 10" by 17" rectangle with long edge closer to you.
Mix the lard and chicken base before mixing with chopped scallion, and then stir in salt and pepper. Mixing in oil first will prevent the scallion from becoming too wet and hard to work with. You want to do this step right before you put it in the dough.
Place the the scallion mixture in the middle part of the rolled out dough and fold the top ¼ down and bottom ⅓ up. Please see the gif in the post for reference.
Brush the top and sides with sugar water. You will need to use up all the sugar water.
Spread a thick layer of the sesame seeds on the surface, and use a rolling pin to roll the folded dough a bit flatter to eliminate the air.
Cut the dough into 6-8 even pieces and transfer them onto a lined baking sheet (it will be easier to do it with a turner spatula). Feel free to use the bottom of the shaobing to pick up any sesame seeds that fell off the shaobing.
Pick up any scallions that fell out of the shaobing and stuff them back in. Let the shaobings rest in the room temperature for 5-10 minutes before baking. If you prefer a more bready (and less crunchy) texture, then let it sit for 20-30 minutes instead.
Bake the shaobings for 16-18 minutes until the top and sides are golden brown.
Transfer the shaobings onto the cooling rack and enjoy while they are warm.