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": "8582a617ee3b443c9313947b2a91f250",
    "updated": "2025-05-18T01:00:35.628Z",
    "title": "Ramen Noodles (Nontraditional)",
    "subtitle": null,
    "description": "While traditional ramen noodles offer an excellent taste experience, this recipe provides an accessible alternative for those who cannot obtain kansui. Inspired by a homemade ramen noodle recipe from Nancy Singleton Hachisu's Japanese Farm Food, these noodles include egg, which makes the dough easier to handle and results in a richer flavor and chewier texture compared to typical wheat noodles used in ramen. The addition of whole-grain flour further enhances the depth of flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bread flour, or all-purpose flour plus 8 g vital wheat gluten",
          "whole-wheat flour",
          "baking soda",
          "neutral-tasting oil",
          "egg",
          "egg yolk",
          "water",
          "cornstarch, for dusting"
        ]
      }
    ],
    "instructions": [
      "Combine the bread flour, whole-wheat flour, and baking soda in the bowl of a stand mixer fitted with the paddle attachment or in a food processor bowl with the dough blade.",
      "Add the oil and mix or pulse until the mixture becomes crumbly.",
      "In a small bowl, lightly whisk the egg, egg yolk, and water together, then pour this into the flour mixture.",
      "If using a stand mixer, collect the crumbs into a ball and knead briefly; then switch to the dough hook and knead for about 5 minutes until the flour fully absorbs the liquid and a cohesive, slightly shaggy dough forms.",
      "If using a food processor, continue pulsing until the dough forms a slightly shaggy ball, then transfer it to a work surface and knead for 1 to 2 minutes.",
      "The dough should hold together in a ball without crumbling.",
      "You may add extra water by the teaspoon if needed, but note that this is a firm, dry dough.",
      "Form the dough into a ball, wrap it in plastic, and let it rest for 30 minutes.",
      "Divide the dough into four equal portions.",
      "Prepare your workspace by clearing a suitable area.",
      "Work with one portion at a time, keeping the remaining dough covered with plastic to prevent drying.",
      "Flatten the dough into a rectangle, dust it with cornstarch, and roll it through a pasta machine on the widest setting.",
      "Fold the dough sheet in half, flatten it again, and roll it through once more; repeat this folding and rolling one additional time.",
      "Reduce the thickness setting by one notch and roll the dough through; repeat this process once, then reduce the setting again, rolling through and repeating the process, dusting lightly with cornstarch as needed.",
      "Aim for sheets approximately 1/16 inch thick, typically the number 3 setting on a pasta machine.",
      "Dust the sheets lightly with cornstarch, fold them without creasing, and cover with plastic to prevent drying while rolling the remaining portions.",
      "Pass a sheet through the pasta machine’s spaghetti or linguini cutter, trimming the strands with scissors to about 12 inches in length.",
      "Toss the noodles lightly with cornstarch, then gently coil the strands around your hand to form nests.",
      "Cover the nests with plastic and repeat with the remaining sheets.",
      "If not cooking immediately, store the noodles in resealable bags in the refrigerator or freezer. They keep 1 to 2 days refrigerated or about 2 months frozen.",
      "To cook, bring a pot of water to a rapid boil.",
      "Add the noodles and cook for 60 to 90 seconds until just tender.",
      "Remove the noodles with a sieve and rinse under cold running water to eliminate excess starch.",
      "Briefly reheat the noodles in the reserved cooking water, then divide among four bowls and serve with your preferred toppings."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]