Provided is an oil-and-fat composition for bakery foods, the oil-and-fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part and blooming in the oil-based food part, the whitening and blooming occurring with the passage of time. Also provided is a composite food comprising a combination of a bakery food with an oil-based food, wherein whitening in the bakery food part and blooming in the oil-based food part, the whitening and blooming occurring with the passage of time, are inhibited. The oil-and-fat composition according to the present invention is characterized by satisfying the following requirements (a) to (c): (a) in the total triacylglycerols, the conte11t of C44-48 triacylglycerols being 20 mass% or more (b) in the total triacylglycerols, the sum of the content of SU2 triacylglycerols and the content of U3 triacylglycerols being 40 mass% or less and (c) in the total constituting fatty acids, the content of unsaturated fatty acids being 18 mass% or more.
