PROBLEM TO BE SOLVED: To provide baked confectionery having voluminous feeling and retaining moist and soft palate feeling after long-term storage, and baked confectionery dough to be used for producing the same.SOLUTION: Baked confectionery dough contains 70-180 pts.mass of fat, based on 100 pts.mass of grain flour. A content of liquid fat in the fat is 35-65 mass%, and the fat is derived from a plastic oil-and-fat composition having continuous phases of fat, foaming fat, and an oil-in-water type emulsion. The baked confectionery dough may contain, based on 100 pts.mass of grain flour, 80-120 pts.mass in the sum total of the plastic oil-and-fat composition having continuous phases of fat, and the foaming fat, and 10-150 pts.mass of the oil-in-water type emulsion.
