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

    [
  {
    "recipeCode": "f8d48587f44e4418b6a5deea34346ec0",
    "updated": "2025-05-08T12:24:26.022Z",
    "title": "Matcha Melon Pan Turtles",
    "subtitle": null,
    "description": "In this delightful two-part challenge, Azuma faces off against Koala in the third round of the Pantasia Group's Rookie Competition, judged by a special guest. Their task is to create animal-shaped bread, with Koala crafting a dragon and Azuma making turtles, both impressively executed. Azuma's bread has a striking green color without the usual browning from baking. His method involves baking at a lower temperature for a longer time, which can risk dryness and loss of flavor. To counter this, he brushes the dough with corn syrup before baking, inspired by the juicy interior of a candy apple he enjoyed as a child. Ultimately, Azuma’s bread earns the title “King of Turtle Breads.” For my version of melon pan, I baked at the same low temperature of 150°C (300°F), substituting the syrup with granulated sugar.",
    "ingredients": [
      {
        "section": "Matcha Soft Milk Bread",
        "ingredients": [
          "matcha powder"
        ]
      },
      {
        "section": "Craquelin Topping",
        "ingredients": [
          "unsalted butter, at room temperature",
          "sugar, divided",
          "matcha powder",
          "egg",
          "vanilla extract",
          "all-purpose flour",
          "baking powder",
          "salt",
          "brown gel food coloring"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "brown gel food coloring"
        ]
      }
    ],
    "instructions": [
      "To prepare the matcha soft milk bread: Follow steps 1 through 3 of the Chocolate Cornets recipe on this page, incorporating 2 tablespoons of matcha powder in step 2 along with the dry ingredients (flour, milk powder, and salt). Four dough pieces will become turtle bodies, and the remaining 2 will be shaped into turtle heads and feet. Cover the dough pieces with plastic wrap to prevent drying and set aside.",
      "For the craquelin topping: In a medium bowl, use a hand mixer with a beater attachment to cream the butter, ¼ cup (50 g) of sugar, and 1 tablespoon matcha powder on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, then beat on medium-high speed for approximately 4 minutes until combined and fluffy. In another medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix on medium speed until the dough comes together, about 2 to 3 minutes. Wrap the cookie dough in plastic wrap, shape it into a log, and chill in the refrigerator until firm, about 30 minutes.",
      "Once the craquelin dough is firm, shape 4 pieces of the bread dough into balls to form the turtle bodies. Slice the craquelin log into 4 equal parts.",
      "To make the turtle shells, place a craquelin piece between two sheets of parchment paper and flatten it into a circle about ½ inch (3 mm) thick. Place the flattened craquelin on top of each dough ball, fully covering it. Repeat for all pieces. Put the remaining ½ cup (50 g) sugar in a shallow dish and roll each turtle shell in it to coat. Using a small knife, score the craquelin to create a crisscross or turtle shell pattern. Paint the scored areas with brown gel food coloring. Set the turtle shells aside.",
      "For the turtle heads and feet: Combine the remaining 2 dough pieces and divide into 3 equal portions—one for the head and two for the feet. For the heads, divide the designated portion into 4 equal pieces, rolling each into an elongated oval about 1 inch (2.5 cm) wide, tapering into a neck shape. For the feet, divide the corresponding dough into 16 equal pieces. Roll each into a ball, then shape into a triangle. Flatten one point of each triangle to about ½ inch (3 mm) thickness for the foot tips. Use a knife to cut 3 small slits in the flattened tip to resemble toes.",
      "To assemble: Arrange the turtle bodies with shells spaced apart on a baking tray lined with parchment paper. Place a head and 4 feet next to each body. Attach the heads and feet by lightly wetting the seams with water and gently pressing the pieces together. Cover the shaped melon pan loosely with plastic wrap or a cloth and let rise in a warm place until doubled in size, about 30 minutes. Preheat the oven to 300°F (150°C). After the final rise, carve a smile into each turtle’s head using a small knife.",
      "Bake the melon pan for 12 to 15 minutes, until the shells are lightly browned and have a crisp texture. Transfer the bread to a wire rack and cool completely. When cooled, use brown food coloring to draw eyes and fill in the smiles on each turtle."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]