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": "0a87d4ac7db34db8b422bf3b0992c4ce",
    "updated": "2025-05-08T09:04:58.710Z",
    "title": "After-Practice Nikuman",
    "subtitle": null,
    "description": "To encourage teamwork, Hinata and Kageyama are challenged to a 3-on-3 match against Tsukishima and Yamaguchi, their fellow first-year teammates. After their victory, the team visits the Sakanoshita Shop convenience store to celebrate. The Karasuno team captain, Daichi, treats everyone to nikuman (steamed pork buns), which becomes a beloved post-practice tradition in the series. Nikuman is a popular convenience store item in Japan, favored for its portability, affordability, and delicious flavor.",
    "ingredients": [
      {
        "section": "DOUGH",
        "ingredients": [
          "all-purpose flour, plus more for dusting",
          "sugar",
          "active dry yeast",
          "salt",
          "water",
          "oil, plus more for greasing"
        ]
      },
      {
        "section": "JUICY PORK FILLING",
        "ingredients": [
          "ground pork",
          "soy sauce",
          "sake",
          "cornstarch",
          "scallions, white parts minced",
          "minced onion",
          "garlic, minced",
          "minced ginger root",
          "sugar",
          "salt",
          "white pepper"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "mustard and/or soy sauce"
        ]
      }
    ],
    "instructions": [
      "To prepare the dough: In a medium bowl or the bowl of a stand mixer, combine the flour, ½ tablespoon sugar, yeast, and salt.",
      "In a separate small bowl, mix the water and oil, then gradually add this liquid mixture to the flour while stirring with a wooden spoon.",
      "If using a stand mixer, knead with a dough hook on medium speed for 7 minutes. If kneading by hand, mix until the dough forms, then transfer to a lightly floured surface and knead for 8 to 10 minutes until soft, smooth, and elastic.",
      "Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.",
      "For the filling: In a medium bowl, combine ground pork, soy sauce, and sake, stirring in one direction for 3 minutes until the mixture becomes sticky and paste-like.",
      "Add cornstarch, scallions, onion, garlic, ginger, 1 teaspoon sugar, salt, and pepper, mixing thoroughly.",
      "Optionally, fry a small portion of the filling to test the seasoning, adjusting as necessary. Set aside.",
      "Once the dough has risen, punch it down to release air.",
      "Transfer the dough to a lightly floured surface and roll it out as thin as possible. Fold it in half, then roll out again. Repeat this folding and rolling process four times to achieve a smooth texture without air bubbles.",
      "Roll the dough into a log, cut into six equal pieces, and shape each piece into a ball.",
      "Work with one ball at a time; keep the others covered with a damp towel to prevent drying.",
      "Flatten each dough ball into a circle about 5 inches (12.5 cm) in diameter. Thin the edges by rolling over them so they are thinner than the center.",
      "Place one-sixth of the pork filling in the center of the dough circle. Pleat the edges closed by pinching with your dominant hand while pushing the filling inward with the other.",
      "Set each assembled nikuman on a piece of parchment paper and continue with the remaining dough.",
      "Once all buns are assembled, let them rest under a cloth for 10 minutes until the dough is slightly elastic to the touch.",
      "Steam the nikuman on their parchment papers in a bamboo steamer or a large pot with a steamer insert for 16 to 18 minutes, until firm and the filling reaches an internal temperature of 145°F (62°C).",
      "If using a pot with a steamer insert, keep the lid slightly open and tilted to allow water to drain away and prevent condensation from disturbing the buns' surface.",
      "Avoid opening the steamer lid before 16 minutes to prevent temperature fluctuations that could affect the buns' appearance.",
      "Serve warm with mustard and/or soy sauce for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]