First of all, we should use the dough function of Dongling bread machine to ferment the green dough of bread. Then take out the dough and make it. According to the degree of dryness and wetness of the dough, a little dry flour is used as hand flour, and the dough is rolled into a strip with a proper thickness (the width is slightly smaller than the bread barrel used for secondary fermentation of bread blanks)-covered with bean paste stuffing (the edges should not be completely covered to avoid exposing the bean paste stuffing)-rolled up from one end, and the rolled green body is put into the bread barrel for secondary fermentation (about 30-40 minutes).