PROBLEM TO BE SOLVED: To provide a plasticity water-in-oil type emulsification fat composition that can produce a bakery food product in which melting in mouth is favorable, and expression of butter flavor is favorable.SOLUTION: Provided is a plasticity water-in-oil type emulsification fat composition in which a mass ratio (former:latter) of milk fat to fat A in which a triglyceride composition satisfies the all following conditions 1)-4) is 5:95-60:40, the total amount of the milk fat and the fat A is 80-100 mass% in an oil phase. 1) a content of S3 is 0.1-8 mass%, 2) a content of s2U is at least 28 mass%, 3) a mass ratio P/St of P to St that compose s2U is larger than 2, 4) the total amount of a content of sD2 and a content of U3 is 20-40 mass%, wherein definitions of S, s, U, P, St and D in the 1)-4) are referred to the description.
