Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "d62edba6fcc14aa58839f5e6dafc44de",
    "updated": "2025-05-11T19:52:59.616Z",
    "title": "Mock Char Siu Bao with Pickled Chinese Vegetables",
    "subtitle": null,
    "description": "Soft, fluffy steamed buns filled with firm tempeh patties marinated in a rich, aromatic, smoky, and sweet Chinese barbecue sauce. Topped with tangy, sour, and crunchy pickled vegetables, this combination is sure to excite your taste buds.",
    "ingredients": [
      {
        "section": "For the bao",
        "ingredients": [
          "plain (all-purpose) flour",
          "instant dried yeast",
          "salt",
          "baking powder",
          "caster (superfine) sugar",
          "vegetable oil",
          "whole milk (for a vegan option use soy or almond milk)."
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "hoisin sauce (or use shop-bought).",
          "chinese five spice",
          "rice wine",
          "sugar",
          "oil",
          "block of tempeh, cut into 2 cm thick patties",
          "chinese pickled vegetables"
        ]
      }
    ],
    "instructions": [
      "Combine all bao ingredients in a large bowl and mix until a soft, elastic dough forms.",
      "Turn the dough onto a lightly floured surface and knead for 6 minutes before shaping into a ball.",
      "Place the dough in a lightly greased bowl, cover, and let it rise for 2 hours or until it doubles in size.",
      "Turn the dough onto a floured surface, gently flatten, and roll into a long log. Divide into 8-12 equal pieces depending on your preferred bao size.",
      "Shape each piece into a short sausage and flatten it, then fold in half to form a soft clam shape.",
      "Arrange the dough pieces on a perforated baking paper inside a bamboo steamer, leaving about 2cm (3/4in) between each so they have room to expand during steaming.",
      "Steam over high heat for 8-10 minutes.",
      "Carefully remove the lid to avoid steam burns, as hot steam will escape.",
      "Take the steamed bao from the steamer and serve warm.",
      "While steaming the bao, preheat the oven to 190°C (375°F).",
      "In a large bowl, mix the hoisin sauce, Chinese five spice, rice wine, and sugar.",
      "Line a baking sheet with foil and brush with oil. Place the tempeh patties on the foil and brush with half of the marinade.",
      "Bake the patties for 10 minutes until a crust forms. Flip them over, brush with remaining marinade, and bake for another 10 minutes.",
      "Carefully open a steamed bao (cutting it gently if needed).",
      "Place a tempeh patty inside, add some pickled vegetables on top, and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]