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": "f485da48f50a4d9daa3f991960aa365a",
    "updated": "2025-05-17T08:51:37.319Z",
    "title": "Plain Pastry Sheets",
    "subtitle": "Yufka",
    "description": "Yufka are pastry sheets, somewhat thicker than phyllo dough, commonly used for both sweet and savory dishes in Turkey. Making them requires some skill, but the dough is not sticky, which makes kneading straightforward. The dough is surprisingly easy to roll and stretch without tearing. Pastries made with yufka are quite forgiving, so holes in the dough will not significantly affect the final product.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bread flour, plus more for rolling",
          "fine sea salt",
          "room-temperature water"
        ]
      }
    ],
    "instructions": [
      "Combine the flour and salt in a medium bowl by whisking them together.",
      "Pour in the water and stir using a fork or dough scraper until the mixture begins to come together.",
      "Turn the dough out onto an unfloured surface and knead until it becomes smooth and no longer sticky, approximately 5 minutes. Add more flour in 1 tablespoon increments if needed.",
      "Place the dough in a bowl, cover it with plastic wrap, and let it rest for 1 hour.",
      "Divide the dough into 10 roughly equal pieces, each weighing about 1½ ounces.",
      "Shape each piece into a ball and cover them with a lightly damp towel or plastic wrap.",
      "Lightly flour your work surface and place one dough ball in the center.",
      "Flatten the ball into a thick disk, then roll it out with a floured regular rolling pin, oklava, or similarly shaped thin pin into a circle about 6 inches in diameter.",
      "Lightly flour the third of the dough closest to your body.",
      "Flour your pin again, position it at the edge of the dough farthest from you, and roll the dough up around the pin while bringing it toward you. Every two turns of the pin, gently stretch the dough by placing the heels of your hands side by side at the pin's center, rolling it back and forth in two or three short strokes, and then moving your hands apart along the pin's length.",
      "Apply firm but gentle pressure to avoid fusing the dough layers together.",
      "While rolling the dough onto the pin, keep the roll loose enough so that the layers do not press tightly together.",
      "Once all the dough is wrapped around the pin, lay it parallel to your body with the seam down and stretch it again using the same back-and-forth short strokes and outward hand movements.",
      "Lift the pin, rotate it 45 degrees, flour the work surface again, and unroll the dough onto the surface.",
      "If the dough has not noticeably expanded, increase the pressure applied while rolling.",
      "Do not worry if the dough is no longer a perfect circle.",
      "Repeat this rolling and stretching method as needed, rotating the dough 45 degrees after each repetition to aim for a circle about 16 inches in diameter. Remember to re-flour the dough section closest to you before wrapping it around the pin each time.",
      "You may supplement rolling by hand stretching: after rolling the dough to an 8- to 10-inch round, lift it and drape it over both hands' knuckles. Slowly stretch the dough as you rotate it by gradually moving your hands apart.",
      "A common method is to start rolling with the pin, then stretch by hand, and finish with the pin again.",
      "If the dough’s thickness is uneven, even it out using the rolling pin.",
      "Focus more on achieving a thin sheet rather than a perfectly round shape.",
      "After finishing, gently lift the edges toward the center to check for sticking, stretching the dough slightly if needed. Small holes at this point are acceptable.",
      "Flour your pin again, roll the dough loosely onto the pin, and transfer it to another surface or baking sheet by unrolling it there.",
      "Repeat the process with the remaining dough balls.",
      "Stack the yufka sheets separated by parchment paper.",
      "If you are not using the yufka immediately, cover the stack with a clean kitchen towel."
    ],
    "notes_ingredients": null,
    "notes_instructions": "While a regular rolling pin works, using an oklava—a long, thin wooden pin traditionally used in Turkish cooking—is very helpful. Alternatives include a 24-inch long dowel or a metal rod with a similar diameter to a curtain rod, which some prefer due to the cooling effect of the metal during rolling. Be generous with flour when rolling to prevent sticking. Aim to roll the dough as thin as possible. Use yufka fresh or dry the sheets for later use. Dried yufka can be refreshed by lightly sprinkling with water."
  }
]