/ck/ - Food & Cooking

Made my first loaf a few days ago. Here's the second attempt at Hokkaido milk bread, this time doing it with less sugar for a savoury bread. My girlfriend was around and desperately wanted me to try adding jalapenos and olives to it. I went with my gut and kneaded them in before the last proof and I'm glad I did as the dough didn't rise as much. The bread came out much more dense than the first attempt, but still fluffy and quite nice.

Things I did differently this time
>Used a smaller pan for the roux as I lost too much to it sticking in the bigger pan last time
>Used condensed milk for the 1/2 cup milk bath I added the roux to after cooking
>Weighed my ingredients more autistically
>Watched my shitty oven for a more even cook
>Attempted a rough shape for the top of the loaf to create a rough sort of aesthetic
>Used a pan filled with hot water for steaming in the oven

Thoughts?