PURPOSE: To obtain the titled pastry smoothly meltable in the palate and having excellent workability, by kneading a milk cake pastry with an oil or fat meltable by body heat, especially white chocolate.

CONSTITUTION: Cacao butter, hard butter or their substitute oil or fat is used as the oil or fat to be compounded to a milk cake pastry and meltable by body heat. White chocolate is preferable in view of taste and color. The amount of the oil, etc., is about 5W40%, preferably about 5W20% of the whole pastry or about 10W40% of wheat flour in the pastry. The kneading can be carried out in high efficiency and an excellent milk cake pastry can be produced by dissolving the constituent materials such as sugar, margarine shortening, etc., in a syrup and mixing the syrup solution with molten white chocolate. The pastry produced by the above process has excellent palatability and shape- retainability to keep its original shape from collapse after baking. Since the consistency of the pastry has low temperature dependency, wrapping of bean jam, etc., with the pastry an be facilitated.