A method for manufacturing a bakery food, said method comprising a step for preparing a bakery dough which comprises, as starting materials, a powdery material containing a defatted soybean powder, an edible oil/fat composition having a solid fat content of 10% or less at 20°C and water (excluding moisture in the powdery material), and a step for baking or frying the bakery dough, wherein, in the step for preparing the bakery dough, the content of the defatted soybean powder and the content of the edible oil/fat composition relative to the sum of the contents of the water and the edible oil/fat composition are each within a specific range.