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

    [
  {
    "recipeCode": "992919f82ede4b9089bfa871baa01085",
    "updated": "2025-05-10T09:18:49.845Z",
    "title": "Chocolate Cherry Babka",
    "subtitle": null,
    "description": "Babka is truly captivating with its beautiful swirls and patterns. Despite its impressive appearance, it is surprisingly simple to make and consistently yields excellent results. This variation is inspired by Black Forest flavors, combining chocolate filling and cherries, but feel free to customize it to your liking. The proving time is definitely worth it, and you may find yourself eager to bake it repeatedly!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "strong white bread flour, plus extra for dusting",
          "plain flour",
          "caster sugar",
          "dried yeast",
          "chilled unsalted butter, cubed",
          "full-fat milk",
          "egg"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "unsalted butter, plus extra for greasing",
          "soft light brown sugar",
          "dark chocolate, chopped",
          "cocoa powder",
          "pitted cherries, halved"
        ]
      },
      {
        "section": "GLAZE",
        "ingredients": [
          "caster sugar",
          "water"
        ]
      }
    ],
    "instructions": [
      "Sift both types of flour into a large bowl, then add the caster sugar and dried yeast, mixing everything together.",
      "Work the butter into the flour mixture until the texture resembles breadcrumbs.",
      "Warm the milk gently in a small pan until it is warm but not hot – just starting to steam.",
      "Combine the warm milk and egg with the dry ingredients.",
      "Knead the dough for approximately 7 minutes; it may be sticky initially but will come together soon.",
      "When properly kneaded, the dough should feel springy and no longer sticky.",
      "Place the dough in a clean bowl lightly coated with oil, cover with clingfilm, and allow it to rise for about 1 hour or until doubled in size.",
      "While the dough is rising, prepare the filling.",
      "Melt the butter and soft light brown sugar together in a pan, stirring until fully combined.",
      "Reduce the heat to low, then add the chopped dark chocolate and cocoa powder.",
      "Continue stirring until the chocolate melts and the mixture comes together, although it may appear slightly grainy.",
      "Once the dough has risen, transfer it to a lightly floured surface and roll out into a rectangle approximately 40 x 30 cm.",
      "Evenly spread the chocolate filling over the surface, then scatter the cherries on top.",
      "Roll the dough up tightly from the long side into a long sausage shape.",
      "Carefully cut the rolled dough lengthwise down the middle.",
      "Twist the two halves around each other until they form a two-strand braid.",
      "Place the twisted dough into a lightly buttered 900g loaf tin, ensuring it is level and not sticking up the sides.",
      "Cover the tin loosely with clingfilm and let the babka rise for another 30 minutes.",
      "Towards the end of the second rise, preheat the oven to 180°C (160°C fan).",
      "Bake the babka for 50-60 minutes until golden brown.",
      "Allow the babka to cool in the tin for at least 10 minutes before carefully removing it to cool completely on a wire rack while preparing the glaze.",
      "Heat the caster sugar and water in a small pan until the sugar dissolves.",
      "Let the glaze cool slightly, then brush it over the babka."
    ],
    "notes_ingredients": "The cherries can be omitted for a classic chocolate babka, or you can enhance the filling with zest from one large orange, 1 teaspoon of peppermint extract, or 1 teaspoon of coffee extract. These flavors can also be added to the dough for variation. For an extra touch, replace fresh cherries with cherries soaked in kirsch from a jar.",
    "notes_instructions": null
  }
]