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": "d47a7820f6d04aa997eccb31f41d0b15",
    "updated": "2025-04-25T14:40:46.745Z",
    "title": "Mini pies",
    "subtitle": "Make 8 pies",
    "description": "Whether you're baking for a gathering to impress your guests with individual miniature pies or just need single-serving portions, this recipe is perfect for the occasion. The cups of a standard-sized muffin pan serve as the ideal pie plates.",
    "ingredients": [
      {
        "section": "For the crust",
        "ingredients": [
          "(about 2 cups) pastry flour blend",
          "xanthan gum",
          "(55 g) organic cane sugar",
          "salt",
          "cold shortening",
          "apple cider vinegar",
          "(60 ml) plus 1 tablespoon cold water",
          "up to 3 tablespoons additional flour for dusting"
        ]
      },
      {
        "section": "For the blueberry filling (8 MINI PIES)",
        "ingredients": [
          "(225 g) blueberries",
          "lemon zest",
          "fresh lemon juice",
          "tapioca starch",
          "organic cane sugar",
          "ground cinnamon"
        ]
      },
      {
        "section": "For the apple filling (8 MINI PIES)",
        "ingredients": [
          "(150 g) peeled, cored, and diced apples (about 2 apples)",
          "(40 g) raisins, optional",
          "fresh lemon juice",
          "tapioca starch",
          "(55 g) organic cane sugar",
          "ground cinnamon"
        ]
      },
      {
        "section": "For the topping",
        "ingredients": [
          "turbinado sugar, optional"
        ]
      }
    ],
    "instructions": [
      "1. In a large mixing bowl, combine the flour, xanthan gum, ¼ cup (55 g) cane sugar, and salt.",
      "2. Cut the cold shortening into tablespoon-sized pieces and distribute them over the flour mixture. Use a pastry cutter, fork, or your fingers to blend the shortening into the flour until a crumbly texture forms, which should take about 3 to 4 minutes.",
      "3. Mix in the vinegar and 1/4 cup (60 ml) of cold water. Use the pastry cutter to incorporate the liquids into the dough, adding up to 1 additional tablespoon of cold water as necessary, half a tablespoon at a time, until the dough is smooth and pliable.",
      "4. Divide the dough into three sections to make it easier to handle, shaping each section into a disk about 1 inch (13 mm) thick. Wrap the disks tightly in plastic wrap and refrigerate for 30 minutes. The dough can be kept in the refrigerator for up to 2 weeks.",
      "5. When ready to prepare the pies, preheat the oven to 350°F (180°C). Grease 8 cups of a standard 12-cup muffin pan.",
      "6. If the dough has been in the refrigerator for more than 30 minutes, allow it to sit at room temperature for 15 minutes and knead it by hand until it becomes pliable. Roll out the dough between two sheets of parchment paper, using additional flour as needed to prevent sticking.",
      "7. Cut out eight 4-inch (11.5 cm) rounds for the bottom crusts, using two of the three sections. Place the crusts in the prepared muffin pan, ensuring the pastry fully covers the bottom and sides of each well, with up to 1/4 inch (6.5 mm) of crust extending above the wells.",
      "8. Roll out the remaining section of dough and cut eight 2½-inch (6.5 cm) rounds for the top crusts, making a small hole (about 1 inch or 2 cm) in the center of each.",
      "9. In a small bowl, toss the blueberries with lemon zest or the apples with lemon juice and optional raisins.",
      "10. In a separate bowl, mix the tapioca starch, remaining cane sugar, and ground cinnamon. Add this mixture to the fruit and toss to combine.",
      "11. Evenly distribute the fruit mixture among the bottom crusts.",
      "12. Place the top crusts over the fruit filling, allowing them to sit inside the bottom crusts. Press the edges together using your fingers to seal them, and sprinkle with turbinado sugar if desired.",
      "13. Bake for 19 to 20 minutes, or until the fruit filling bubbles and the tops turn golden.",
      "TO FREEZE: You can freeze the prepared pie dough (up to step 4) for up to 6 months. Thaw it in the refrigerator, then allow it to sit at room temperature for 15 minutes before rolling, filling, and baking. Pies are best enjoyed freshly baked, but they can also be frozen in an airtight container for up to 2 months. To reheat, thaw them in the refrigerator and warm at 325°F (165°C) for 12 to 13 minutes until heated through."
    ],
    "notes_ingredients": "If you decide to make a mixture of 4 blueberry pies and 4 apple pies, divide the filling ingredients in half for each type.",
    "notes_instructions": ""
  }
]