PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition capable of obtaining a bakery product which has good butter flavor, has good extensibility and has high palatability.SOLUTION: A plastic oil-and-fat composition contains 25-70 mass% of oil-and-fat A and 5-45 mass% of oil-and-fat B based on the total mass of the oil-and-fat, where a ratio (oil-and-fat B/oil-and-fat A) of the content of the oil-and-fat B to the content of the oil-and-fat A is less than 1, the oil-and-fat A has the content of C40-46, which has the total carbon number of a constituent fatty acid of 40-46 and is defined as triglyceride, of 37 mass% or more based on the total mass of the oil-and-fat A, the oil-and-fat B has a content of SUS, to which saturated fatty acid (S) having 16 or more carbon atoms is bonded to position 1 and position 3 of glycerin and unsaturated fatty acid (U) having 16 or more carbon atoms is bonded to position 2 thereof and that is defined as triglyceride, of 40 mass% or more based on the total mass of the oil-and-fat B.SELECTED DRAWING: None【課題】良好なバター風味を有し、伸展性が良く、嗜好性が高いベーカリー食品が得られる、可塑性油脂組成物の提供。【解決手段】油脂の全質量基準で油脂Ａを２５～７０質量％及び油脂Ｂを５～４５質量％含み、油脂Ａの含有量に対する油脂Ｂの含有量の比（油脂Ｂ／油脂Ａ）が１未満であり、油脂Ａは、構成脂肪酸の総炭素数が４０～４６であるトリグリセリドと定義されるＣ４０～４６の含有量が、油脂Ａの全質量基準で３７質量％以上であり、油脂Ｂは、グリセリンの１位と３位に炭素数１６以上の飽和脂肪酸（Ｓ）が結合し、２位に炭素数１６以上の不飽和脂肪酸（Ｕ）が結合したトリグリセリドと定義されるＳＵＳの含有量が、油脂Ｂの全質量基準で４０質量％以上である、可塑性油脂組成物。【選択図】なし
