To provide a bread kind capable of making filling lacking a shape keeping property easily handleable and easily and neatly performing molding work by wrapping frozen filling with bread kind dough, molding it, roasting it and then heating it.

For instance, bread dough for wrapping the filling is prepared by an inner material method. The bread dough is divided by 60g each and rounded after floor time is ended and bench time is taken for 20 minutes. Then, after the bench time is ended, the divided bread dough is stretched in a rectangular shape, bean paste divided by 40g each and frozen to -18°C is returned to -7.8°C and then mounted to one side of the bread dough molded in the rectangular shape, folding into two is performed so as to cover the bean paste with the remaining bread dough on the other side and they are bound together. Then, it is fermented at a room temperature for 15 minutes and roasted at 38°C and humidity 70% for 50 minutes, eggs are applied to a surface, it is baked in the oven at about 200°C for 8-9 minutes and the target bread kind is obtained.