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": "c75b9d851c914d38a4c1dcf5e1b5b9e1",
    "updated": "2025-05-10T09:54:43.440Z",
    "title": "Scones",
    "subtitle": null,
    "description": "Scones are a delightful treat that often suddenly come to mind, especially during the afternoon. Traditionally served with clotted cream and jam at afternoon tea, they are delicious regardless of whether you spread the jam or cream first. This classic scone recipe remains a favorite and is wonderfully versatile, with many possible variations.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "self-raising flour, plus extra for dusting",
          "chilled unsalted butter, cubed",
          "baking powder",
          "salt",
          "caster sugar",
          "buttermilk",
          "vanilla extract",
          "egg, beaten, for glazing"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 220°C (200°C fan) and place a baking tray lined with parchment paper inside to heat up.",
      "Combine the self-raising flour, butter, baking powder, and salt in a food processor and pulse until the mixture resembles coarse breadcrumbs. Alternatively, use your fingertips to rub the ingredients together until you achieve a breadcrumb texture.",
      "Transfer the mixture to a large bowl and mix in the caster sugar.",
      "Add the buttermilk and vanilla extract, stirring to combine, then gently knead the dough just enough to bring it together.",
      "Dust a clean work surface with some extra flour and turn the dough out onto it.",
      "Roll or press the dough to a thickness of about 4cm.",
      "Use a 5cm cutter to cut out the scones, re-rolling the dough as needed to use all the mixture.",
      "Remove the preheated tray from the oven and arrange the scones on it.",
      "Brush the tops of the scones with the beaten egg and bake for 10-12 minutes.",
      "Allow the scones to cool for approximately 20 minutes before enjoying them warm."
    ],
    "notes_ingredients": "You can create your own buttermilk by combining 200ml full-fat milk with 2 tablespoons of lemon juice.\nFor a subtle citrus flavor, add the zest of 1 large orange, 1 lemon, or 2 limes to the dough.\nTo make fruit scones, fold 100g of sultanas or raisins into the dough after adding the buttermilk and vanilla extract.",
    "notes_instructions": "For smaller, bite-sized scones, use a 2-3cm cutter and bake for 8-9 minutes.\nLarger scones can be made with a 6cm cutter and baked for 14-15 minutes."
  }
]