PROBLEM TO BE SOLVED: To provide a fat composition for layered food which can provide baked products having softer texture than conventional one and being excellent in meltability in the mouth and palatability and is excellent in workability when making dough, and a plastic fat, the dough and the baked products using the same.SOLUTION: A lauric fat (A1) with a lauric acid content of 30 mass% or more and a transesterified fat with a palm oil (A2) with a content of 35 mass% or more of fatty acids having 16 or more carbon atoms, including a transesterified fat (A) with an iodine number of 20 to 45, are mixed to obtain a fat composition for layered food. The total proportion of di-saturated or tri-saturated triglyceride is 40 to 65 mass%. The di-saturated triglyceride has a mass ratio of more than 1.2 to 3.0 between a symmetric type and an asymmetric type. The proportion of triglycerides having constituent fatty acids with 40 to 48 carbon atoms in total is 10 to 30 mass%.
