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": "4850f88394cc470bb8029d1f6a4a9db7",
    "updated": "2025-05-17T07:20:37.507Z",
    "title": "Leblebi Cookies",
    "subtitle": "Leblebili Kurabiye",
    "description": "Meryem Kadife introduced me to these warm, nutty cookies made from flour ground from leblebi, or roasted chickpeas. Since authentic leblebi flour is difficult to find in the United States, I substitute it with chickpea flour. The final cookie has a sandy texture and a mild sweetness, making it an excellent accompaniment to tea or coffee.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter or vegetable oil, for the baking sheets (optional).",
          "sifted chickpea flour",
          "egg",
          "unsalted butter, melted",
          "vegetable or olive oil",
          "sifted confectioners' sugar",
          "all-purpose flour",
          "baking soda",
          "fine sea salt"
        ]
      }
    ],
    "instructions": [
      "Position the oven racks in the upper and lower thirds of the oven and preheat to 350°F. Grease two baking sheets or line them with parchment paper.",
      "Toast the chickpea flour in a dry skillet over medium-low heat, stirring slowly and continuously, until it turns light brown and releases a nutty aroma, about 6 to 8 minutes. The flour won’t change color during the first 4 minutes, but then it will begin to brown quickly; avoid letting it get darker than medium toast. Immediately spread the flour on a plate to cool.",
      "In a large bowl, whisk the egg to combine yolk and white, then mix in the melted butter and oil. Add the confectioners' sugar and stir well. In a separate bowl, whisk together the cooled chickpea flour, all-purpose flour, baking soda, and salt. Combine the dry ingredients with the wet ingredients and mix until well incorporated. The dough should be fairly firm but not dry.",
      "Scoop mounded teaspoons of dough and roll them into balls. Arrange them about an inch apart on the baking sheets, since the cookies won’t spread much while baking. Flatten each ball into a plump disk approximately 2 to 2½ inches in diameter using the heel of your hand or the bottom of a glass.",
      "Bake the cookies until the tops start to color (while the bottoms become lightly browned), about 15 to 18 minutes. Halfway through baking, rotate the sheets top to bottom and front to back for even baking. Remove and transfer the cookies to a wire rack to cool."
    ],
    "notes_ingredients": "Chickpea flour can clump easily, so when measuring by volume, sift it before spooning into the cup. The same applies to the confectioners' sugar. Chickpea flour is available at health food stores, Indian or South Asian markets (where it’s often called \"gram flour\"), or specialty Italian groceries.",
    "notes_instructions": "Store these cookies in an airtight container; they will remain fresh for about 4 days."
  }
]