Still on our brunch series with Nanami, today we're cooking the classic French and butter sandwich, also known as jambon-beurre. The dish we're cooking today is actually divided into two cc recipes by @oni28: baguette cc recipe can be downloaded here, and jambon-beurre cc recipe can be downloaded here. The recipes need Oni's Recipe Pack Mod which is updated regularly on their Patreon page.
The baguette made by this creator can be eaten as a meal or used as an ingredient for jambon-beurre. Even though The Sims 4โข logic makes ingredients appear automatically when you make a recipe, today Nanami decided to bake her baguette from scratch.
I love taking pan shots from Nanami's kitchen. Some elements including the top counters are from @tudtuds's BSCO Kitchen set which I think match very well with the base game counters (I think it's base game? Definitely need to check again).
Everyone in the family seemed to be challenging the inner trad wife by making their bread from scratch, Nanami included. To begin, prepare all-purpose flour, water, yeast and salt. Mix the ingredients and let the yeast do it work for about 10 minutes, followed by 3 stretches and fold over a period of 90 minutes (honestly I'm already lost here, goodbye). Let the dough ferment in the fridge for another 8-10 hours.
One important thing in making your own baguette is the baking stone. A heavy duty baking stone won't crack easily and will promote a better oven spring for the baguette. Preheat the oven to 500F or 260C with the baking stone positioned in the upper rack and a small pan with hot water and a rolled kitchen towel on the lower rack. The towel helps control steam release.
After scoring your baguette, slide them off with the parchment paper onto the hot baking stone. Using a water spray bottle, spray some in the sides of the oven to boost the steam. Bake for about 15 minutes, remove the water pan, and bake for another 15 minutes at 450F (232C) until deep golden brown.
If I were as successful as Nanami in baking baguette, I'd make that smug face too. Alas, 100% of what I wrote above is just a rewrite from the recipes I googled.
Now, onto the jambon-beurre. Jambon-beurre or parisien is the simplest combo of baguette topped by slightly salted French butter and spiced Parisian ham (also known as jambon de Paris). Yet, finding a great jambon-beurre is harder and harder to find. Pictured above, Nanami sliced each baguette in half length-wise.
Next, the butter and the ham. A good European butter makes the best choice, as it has a much higher fat content and less water compared to American butter. If you're unable to find European butter, pick a salted butter or sprinkle a few salt crystal over the unsalted butter. For the ham, using jambon de Paris or any unsmoked, wet-cured ham with juicy texture. The last part -- arguably also the easiest, is to combine everything together!
We've seen one of Nanami's twins in the previous post, but here's both of them eating jambon beurre together: Sean in a blue overall and Kieran in a light purple shirt. Sean loves to be carried but Kieran hates it, and they look so alike that Nanami sometimes mistakenly carried Kieran only for him to throw tantrum. The joy of the terrible threes, doubled.
Last picture featuring full serving of baguette, full serving of jambon-beurre, and a single serving of jambon-beurre. 'Til next post, dag dag!
P.S. Bonjour means "hello" in French.
P.S.S. Detailed information about baguette is taken from this article, while detailed information about jambon-beurre is taken from this article and this article.