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": "1f463fcfd558401aa94136c74a6ec999",
    "updated": "2025-05-17T19:21:05.048Z",
    "title": "Spiced Palestinian Holiday Cakes",
    "subtitle": "كعك عيد فلسطيني",
    "description": "Date-stuffed cakes are a cherished tradition during the holidays in the Middle East, enjoyed by both Christians and Muslims. While similar date and nut cakes are popular throughout the region, this particular recipe is distinctively Palestinian, combining flour and semolina, and flavored with anise and fennel seeds. This recipe is inspired by my grandmother Fatima's version.",
    "ingredients": [
      {
        "section": "For the pastry",
        "ingredients": [
          "semolina",
          "all-purpose (plain) flour",
          "softened butter",
          "vegetable oil",
          "nigella seeds",
          "ground aniseed",
          "ground fennel seeds",
          "baking powder",
          "salt",
          "active dry (fast-action) yeast",
          "granulated sugar",
          "warm water"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "date paste",
          "ground cinnamon",
          "each of grated nutmeg and ground cloves (optional)."
        ]
      }
    ],
    "instructions": [
      "Combine the semolina, flour, butter, and oil in a large bowl, mixing with your hands until the mixture resembles wet sand and is fully blended.",
      "Cover the bowl with plastic wrap and let it rest for several hours or overnight.",
      "The following day, add the nigella seeds, ground aniseed, ground fennel seeds, baking powder, and salt to the semolina mixture. Gently rub together using your hands.",
      "In a separate bowl, dissolve the yeast and sugar in ½ cup (4 fl oz/120 ml) of warm water, then incorporate this mixture into the semolina mixture.",
      "Knead gently, gradually adding the remaining water as needed, until the dough holds together firmly without crumbling when pinched between your fingers.",
      "Cover again with plastic wrap and allow the dough to rest.",
      "While the dough rests, prepare the filling by combining the date paste with the spices. Knead lightly until the mixture is evenly combined. Then tear off walnut-sized pieces and roll each piece into a rope approximately 4 inches (10 cm) long.",
      "To shape the cakes, take a walnut-sized portion of dough—keeping the rest covered to prevent drying—and roll it into a thin sausage shape.",
      "Flatten the dough gently using the tips of your fingers.",
      "Place one of the date ropes on top of the flattened dough, trimming it as needed to fit.",
      "Wrap the dough around the date filling and roll it into a longer sausage shape about 6 inches (15 cm) long.",
      "Form a ring by overlapping one end over the other slightly.",
      "Using the end of a thin object, such as a chopstick, press down at the overlapping ends to create two holes that secure the dough in place and prevent separation during baking.",
      "Preheat the oven to 400°F (200°C/Gas Mark 6) and line baking sheets with parchment paper.",
      "Arrange the cakes on the prepared baking sheets and bake for 10-12 minutes, or until they turn a light golden brown.",
      "Allow the cakes to cool for at least 15 minutes before transferring them to a wire rack. Once cooled, store them in an airtight container.",
      "These cakes will keep well at room temperature for 2-3 weeks or can be frozen for up to 3 months."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]