To provide a bakery food obtained by baking a molded bakery dough including a void-forming agent wrapped therein, which neither has gooey or sticky feeling in the void nor causes flowing out of the void-forming agent wrapped in the dough from the bakery food, and has a new texture.

The void-forming agent contains 50-80 mass% oil and fat and 10-45 mass% condensed milk, and is preferably an emulsified product. The bakery food is obtained by baking the molded bakery dough including the void-forming agent wrapped in the bakery dough.