COOKING AND STABLE FILLING IN STORAGE, COOKED FOOD PRODUCTS, METHOD FOR PREPARING COOKED FOOD PRODUCTS, AND, USE OF FILLING. The present invention relates to a storage-stable, baked filling, cooked food products containing said filling, and the method of preparing said cooked food products, as well as the use of said filling in the preparation of said cooked or sweet food products. The filler according to the present invention comprises from 2 to 20% by weight of edible oil (s) and / or fat (s), has a water content of 10 to 35% by weight, and comprises thermal gel (gels). ionic gel (s) and whey protein-containing material, wherein said filling comprises a premix obtainable by a method comprising: mixing the whey protein-containing material (s) with oil (s) ) and / or edible fat (s)； adding an amount of water to the resulting mixture and heating to 65 to 95 ° C over a period of time to give an emulsified mixture； and reducing the temperature of the emulsified mixture. The stuffing according to the present invention has good cooking stability without the occurrence of "overflowing", and is therefore suitable for cooking. Said filling can maintain a high oil retention rate under cooking conditions.RECHEIO COZÍVEL E ESTÁVEL EM ARMAZENAGEM, PRODUTOS ALIMENTÍCIOS COZIDOS, MÉTODO PARA PREPARAR OS PRODUTOS ALIMENTÍCIOS COZIDOS, E, USO DO RECHEIO. A presente invenção diz respeito a um recheio cozível e estável em armazenagem, a produtos alimentícios cozidos que contenham referido recheio, e a método de preparar referidos produtos alimentícios cozidos, bem como a uso do referido recheio no preparo dos referidos produtos alimentícios cozidos ou doces. O recheio de acordo com a presente invenção compreende de 2 a 20 % em peso de óleo(s) e/ou gordura(s) comestíveis, tem um conteúdo de água de 10 a 35 % em peso, e compreende gel (géis) térmico(s), gel (géis) iônicos e material contendo proteína do soro lácteo, em que referido recheio compreende uma pré-mistura obtenível por um mé
