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": "3c39a5954eed458ca13da65377c0a686",
    "updated": "2025-04-21T18:32:00.915Z",
    "title": "Cranberry Walnut Bread",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(21/4 tsp) dry yeast",
          "lukewarm water",
          "molasses",
          "honey",
          "coarsely chopped walnuts",
          "halved cranberries",
          "unsalted butter, melted",
          "whole-wheat flour",
          "white bread flour",
          "vital wheat gluten (optional)"
        ]
      }
    ],
    "instructions": [
      "Begin by dissolving the yeast in half a cup of lukewarm water and allowing it to activate until foamy.",
      "Incorporate the remaining water, molasses, honey, walnuts, and cranberries, mixing thoroughly.",
      "Add the whole-wheat flour and vital wheat gluten (if using), then gently pour in the melted butter while continuously stirring.",
      "Gradually add the white bread flour, half a cup at a time, mixing until incorporated.",
      "Once the dough becomes too difficult to manage in the bowl, transfer it to a lightly floured surface. Knead the dough for several minutes, adding small amounts of flour as needed, until it achieves a smooth and elastic texture.",
      "Alternatively, if using a stand mixer, transfer the dough to the bowl fitted with a dough hook.  Mix, adding small amounts of flour as needed, until the dough pulls away from the sides of the bowl.",
      "Place the kneaded dough in a lightly oiled bowl, cover, and allow it to rise in a warm location until doubled in size, approximately 1 to 1 1/2 hours.",
      "Gently punch down the risen dough, knead it briefly, and divide it into two equal portions.",
      "Using your fingertips or the heel of your hand, flatten each portion of dough into an oval shape.",
      "Starting at one of the shorter ends, tightly roll the dough into a cylindrical form.",
      "With the seam facing upwards, pinch the ends closed and fold them towards the center to create an oblong loaf.",
      "Place each loaf seam-down in a lightly greased loaf pan.",
      "Lightly dust the top of each loaf with flour, loosely cover with plastic wrap, and let rise until doubled, about 20 to 30 minutes.",
      "Preheat the oven to 450 degrees Fahrenheit.",
      "Once the loaves have risen, score the top of each with a sharp knife, making a cut about 1/2 inch deep down the length. Place the loaves on the bottom rack of the preheated oven.",
      "After 10 minutes of baking, reduce the oven temperature to 350 degrees Fahrenheit.",
      "Continue baking for an additional 30 minutes, or until the loaves sound hollow when tapped on the bottom and a toothpick inserted into the center comes out clean."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]