Baked goods are obtained by preparing a creamy composition by mixing (A) 5.5-72 parts by weight of fats and oils, (B) 0.001-2 parts by weight of a moisturizing agent, (C) 0.1-7 parts by weight of an emulsifying agent and (D) 5-90 parts by weight of sugars per 100 parts by weight of a flour and whipping the mixture; then further mixing other additional materials and the flour into the mixture, thereby obtaining a dough; and finally shaping and then baking the dough.
