A baked dough of a soft-baked type is produced, and the surface of the baked
dough
is coated with the application of a fat and oil component. Then, an emulsified
sauce is further applied onto the surface of the baked dough. Consequently, there
can be obtained a soft-baked rice cracker which is uniformly coated with a sauce,
has a mild taste, and is glossy, and whose surface makes a good appearance.
