A syrup for baked which made by simmering a syrup mixture with the temperature of less than 100 degree Celsius (°C) until the brix of the syrup mixture reaches to 59-62 degrees brix (°Bx). The syrup mixture includes 30-40 percentage of water, 35-40 percentage of disaccharide, 7-10 percentage of starch and 6-8 percentage of oil, and the oil have larger than 70 percentage of medium-chain fatty acids. Therefore, when the syrup for baked is made into a baked product, the phenomenon of oil and water separation is reduced, thereby avoiding the baked-related product being clammy and having bad taste.一種烘焙用糖漿,其以低於100℃的溫度熬煮糖漿混合液至糖度為59~62(°Bx)所形成。糖漿混合液包括30~40%的水、30~40%的雙糖、7~10 %的澱粉及6~8%的油脂,其中的油脂含有70%以上的中鏈脂肪酸。當以此烘焙用糖漿製作成烘焙相關產品時,能有效地改善油水分離的狀況,進而避免烘焙產品濕黏而品感不佳。S21‧‧‧以複數種基本材料形成預混液S22‧‧‧加熱預混液至50℃以上S23‧‧‧添加至少一種添加材料至加熱後的預混液中以形成糖漿混合液S24‧‧‧將糖漿混合液以低於100℃的溫度熬煮成具有糖度為59~62°Bx的烘焙用糖漿S25‧‧‧隔水冷卻具有糖度為59~62°Bx的烘焙用糖漿至70℃以下S26‧‧‧放置烘焙用糖漿於室溫下至少12小時
