咸豆蓉菇松月饼Salted Mushroom Floss Mooncake

皮料A拌搅均匀，加入皮料B拌成团，放入冰箱冷藏30分钟后，分成6份，搓圆备用。Mixes all ingredients A，add in B and knead into dough；keep in fridge for 30 minutes；apportion into 6，shape roundly.

将咸豆蓉分成6份，猴头菇丝也是分成6份，取一份豆蓉馅压平，放入1份猴头菇丝，搓圆备用至全部做好。Divide both mung bean paste and monkey head mushroom into 6 portions；wrap monkey head mushroom with mung bean paste and shape into balls.

取1份皮料，包入1份馅料，搓圆抹上涂液，再排上瓜仁，放入预热烘炉190℃，烘20分钟至金黄色即可。Wrap each dough with 1 portion of filling；shape into balls，spread with glazing and top with pumpkin seeds；bake in pre-heat oven at 190℃ for 20 minutes or until golden brown.