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": "ee6a5f28699b4e9185a3bf353c88147f",
    "updated": "2025-04-23T11:13:38.808Z",
    "title": "Grandma Suzie's Kringle",
    "subtitle": "Low Carb, Medium Effort, Keto",
    "description": "This keto-friendly kringle reminds me of the almond kringles we used to enjoy on camping trips to Bayfield, Wisconsin.  It's named after my mother-in-law, Sue, who makes a fantastic kringle herself.",
    "ingredients": [
      {
        "section": "Dough",
        "ingredients": [
          "shredded mozzarella cheese",
          "cream cheese (2 tablespoons)",
          "blanched almond flour",
          "egg, beaten",
          "fine sea salt"
        ]
      },
      {
        "section": "Cinnamon Filling",
        "ingredients": [
          "melted unsalted butter",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "ground cinnamon"
        ]
      },
      {
        "section": "Cream Cheese Filling",
        "ingredients": [
          "package cream cheese, softened",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "egg yolk"
        ]
      },
      {
        "section": "Glaze",
        "ingredients": [
          "swerve confectioners'-style sweetener or equivalent amount of powdered stevia or erythritol",
          "unsweetened cashew milk or heavy cream"
        ]
      },
      {
        "section": "Optional Garnish",
        "ingredients": [
          "crushed almonds"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Combine mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 to 2 minutes, or until completely melted. Stir thoroughly.",
      "Add almond flour, egg, and salt to the melted cheese. Mix well with a hand mixer. Knead the dough for approximately 3 minutes. If the dough is too sticky, refrigerate for an hour or overnight.",
      "Grease a 14-inch-long piece of parchment paper and place it on a pizza stone (or baking sheet). Place the dough on the greased parchment and shape it into a 12x8 inch oval. Position the oval with a short side facing you.",
      "For the cinnamon filling: In a small bowl, combine melted butter, sweetener, and cinnamon. Spread this mixture evenly over the dough.",
      "For the cream cheese filling: Combine softened cream cheese, sweetener, and egg yolk in a bowl. Mix well.  Pour this mixture down the center of the dough oval, starting and ending 3 inches from the short edges. Spread the filling into an oval shape, leaving a 1½-inch border along the left and right sides.",
      "Cut 1½-inch long, ¼-inch-wide flaps along the long sides of the kringle, cutting only through the dough without cream cheese filling. Fold the top and bottom edges of the dough inward, over the filling.  Starting at the top, fold the right flap over the filling, then the left; continue alternating flaps until the kringle is fully enclosed, resembling a zipper. Some cream cheese filling may be exposed.",
      "Bake on the pizza stone for 15 minutes, or until golden brown and fully cooked. Let cool on the stone for 10 minutes.",
      "While the kringle cools, prepare the glaze: Combine sweetener and cashew milk (or heavy cream) in a small bowl, adding just enough liquid to create a thin glaze. Adjust consistency as needed with additional sweetener or milk.",
      "Drizzle the cooled kringle with glaze and sprinkle with crushed almonds, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes, or until warmed through."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Dough, fillings, and glaze can be made up to 2 days in advance and refrigerated. Assemble and bake the kringle on the day of serving. Multiple batches of dough can be frozen for later use. While the kringle can be frozen after baking, it's best enjoyed fresh."
  }
]