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": "9c439ef508e04c70b0dca0eeb7522920",
    "updated": "2025-05-19T23:46:55.567Z",
    "title": "Steamed Buns",
    "subtitle": "Steamed buns are widely enjoyed across China. Their texture is soft, light, fluffy, and slightly firm. In the northern and western regions, they are commonly served with Crispy Sichuan Duck or Tea-smoked Duck. These buns reheat well and can be frozen; once thawed, they can be steamed again. They offer a satisfying alternative to rice.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "warm water",
          "packet dry yeast",
          "sugar",
          "groundnut or vegetable oil",
          "plain flour",
          "baking parchment or greaseproof paper, for cooking"
        ]
      }
    ],
    "instructions": [
      "Combine the warm water and yeast, then leave it in a warm place for 2 minutes.",
      "The mixture should become slightly foamy.",
      "Add the sugar and oil to the yeast mixture.",
      "Mix the yeast mixture with the flour in a large bowl or a food processor until a smooth dough forms.",
      "Cut out 18 squares of greaseproof paper, each measuring about 6cm (2½in).",
      "Turn the dough onto a floured surface and knead for a few minutes.",
      "If the dough remains sticky, lightly dust it with a few tablespoons of flour.",
      "Shape the dough into a roll approximately 45cm (18in) long and 5cm (2in) wide.",
      "Using a sharp knife, cut the roll into about 18 equal pieces.",
      "Roll each piece in the palm of your hand until smooth and form a ball.",
      "Place each ball onto a square of greaseproof paper.",
      "Arrange the buns with their paper squares on heatproof plates.",
      "Cover the buns with a large sheet of baking parchment or greaseproof paper, then place a damp tea towel over them, and let rest in a warm place for about 30 minutes.",
      "After resting, the buns should have doubled in size.",
      "Prepare a steamer or place a rack into a wok or deep pan, filling it with 5cm (2in) of water.",
      "Bring the water to a boil over high heat, then carefully place the plate of buns into the steamer or onto the rack (you may need to steam in batches).",
      "Lower the heat to low and cover the wok or pan tightly.",
      "Steam the buns for 15 minutes.",
      "Serve the steamed buns alongside Crispy Sichuan Duck, Beijing (Peking) Duck, or Tea-smoked Duck.",
      "Alternatively, allow the buns to cool, then store them in a plastic bag and freeze.",
      "Make sure to thaw the buns completely before reheating.",
      "The best reheating method is to cover them with clingfilm and warm in a microwave oven."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]