PROBLEM TO BE SOLVED: To provide an oil-and-fat composition which enables baked confectionery having crispy palate feeling and suppressed in moisture absorption without drastically changing physicality of dough to be obtained, and a composite bakery product having good meltability in the mouth and suppressed in moisture migration to be obtained when using baked confectionery dough as topping dough made of high moisture content dough for bread or the like.SOLUTION: The oil-and-fat composition for being kneaded into baked confectionery satisfies the following requirements (a)-(f): (a) the content of SMS (S: C16-22 saturated fatty acid, M: C16-22 mono-unsaturated fatty acid) is 15-60 mass% in an oil phase (b) the content of random ester exchange oil and fat in the oil phase is 25-75 mass% including the ester exchange oil and fat in an item (c) (c) random ester exchange oil and fat obtained by subjecting an oil-and-fat blended material containing ≥70 mass% of palm fractionated soft oil having iodine value of 52-70 is included (d) the content of MSM in the oil phase is <5 mass% (e) the mol ratio, SMS/MSM, is ≥3.0 and (f) the content of C20 or more saturated fatty acid in the composition of a constituent fatty acid is <1 mass%.
