PURPOSE: To improve keeping quality, shape retaining properties and operating efficiency, prevent the quality from deteriorating and obtain the subject frozen dough by quick freezing a soft dough such as a chou pastry, then providing a layer of edible fats and oils having a specific melting point on its outside and solidifying the layer of the edible fats and oils.

CONSTITUTION: A chou pastry, etc., are produced and a soft dough dispensed therefrom by a prescribed amount is preferably quick frozen at -20 to -40°C and a layer of edible fats and oils (e.g. hardened fish oil, hardened vegetable oil, butter or lard) having 5-55°C melting point is then formed on the outside of the frozen dough. The layer of the edible fats and oils is subsequently solidified to afford the objective dough.