To provide an acidic oil-in-water emulsified product for bakery food coating enabling uniformly coating bakery food, especially sliced bread, hardly causing scorching and excellently leaving acidic flavor when heating coated bakery food, and enabling to provide soft re-heated bakery food having aging resistant properties, and to provide re-heated bakery food obtained by coating the acidic oil-in-water emulsified product followed by heating.

This acidic oil-in-water emulsified product for bakery food coating contains 5-40 wt.% of edible oil and fat, 1-20 wt.% of yolk and 1-30 wt.% of saccharides, and has a viscosity of ≥100 mPa s and ≤500 mPa s at all the temperatures of 10-40°C. The reheated bakery food is obtained by coating bakery food with the acidic oil-in-water emulsified product for bakery food coating followed by heating.