Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b87e1af805664bab979b204b10beb289",
    "updated": "2025-05-19T03:08:19.807Z",
    "title": "Pork with Chinese Barbecue Sauce (Char Siu Bao) 叉燒包",
    "subtitle": "",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "pork shoulder",
          "brown sugar",
          "soy sauce",
          "very large tbsp oyster sauce",
          "hoisin sauce",
          "rice wine",
          "water",
          "maizenaⓡ.",
          "black pepper"
        ]
      },
      {
        "section": "Classic pastry",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried baker's yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "water",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Make the filling the day before.",
      "Cut the pork shoulder into 1 cm (½ in) cubes.",
      "In a saucepan, combine the brown sugar, sauces, rice wine, and water.",
      "Bring to the boil.",
      "Add the meat, season with pepper, and cook for 10 minutes, stirring occasionally.",
      "Dilute the MaizenaⓇ with a bit of water.",
      "Pour into the pan, stirring constantly, and boil for a few minutes until thickened.",
      "Leave to cool completely and set aside in the refrigerator until the next day.",
      "Preheat the oven to its lowest setting.",
      "In a container, mix together all the pastry ingredients except the warm water and oil.",
      "Make a well in the centre and pour in the oil, then add the warm water and mix by hand.",
      "When the dough begins to blend together, pour it out onto a work surface and knead until smooth; kneading should take about 5 minutes.",
      "The dough should not stick to your hands.",
      "Shape into a ball, cover with a clean dish towel, and leave to rise for 1 hour in the switched-off oven or in a warm place.",
      "The dough should double in size.",
      "Cut out 10 squares of baking paper measuring 6-7 cm (2½-2¾ in) on each side.",
      "Weigh the dough and divide into 10 balls.",
      "Dust the work surface with flour and roll out each ball of dough, making sure the centre is thicker than the edges.",
      "Spoon over 1 large tablespoon of filling (60 g/2 oz) and fold.",
      "Place each bao bun on a square of baking paper.",
      "Place the buns in steamer baskets, spaced apart, cover with a dish towel, and leave to rise for 1 hour.",
      "Bring some water to the boil in a saucepan.",
      "Reduce the heat slightly, add the steamer baskets, and cook for 15 minutes.",
      "Enjoy your bao buns when they have cooled down slightly."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]