The purpose of the present invention is to provide: a novel method for producing a baked food containing milk protein at a high content; and a novel baked food. The present technique provides a method for producing a baked food, involving the steps of preparing a dough containing micellar casein and baking the dough, wherein the dough contains a protein in an amount of 15 to 60 g relative to 100 g of a solid content therein, and micellar casein or a casein protein derived from micellar casein makes up 60% by mass or more of the protein. The present technique also provides a baked food produced by baking a dough containing micellar casein, wherein a protein is contained in an amount of 15 to 60 g relative to 100 g of a solid content in the dough, and micellar casein or a casein protein derived from micellar casein makes up 60% by mass or more of the protein.
