The manufacturing method of baked confectionery consists of component (A): a granular product containing 75% by mass or more of starch, and containing 3% by mass or more and 45% by mass or less of a low-molecularized starch of a starch having an amylose content of 5% by mass or more as starch. And, the peak molecular weight of the low-molecularized starch is 3×10 3 or more and 5×10 4 or less, and the granular material has a swelling degree of 5 or more and 20 or less in cold water at 25°C. In the process of preparing dough for baked confectionery, including the step of preparing dough for baked confectionery and heating the dough, the amount of the component (A) mixed in the process of preparing dough for baked confectionery is water content of 18% by mass or more and 55% by mass or less. It is 0.01 or more and 0.24 or less in terms of mass ratio.
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