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": "33af4c7ac9f3427a87ee188e1bdc53a2",
    "updated": "2025-05-10T07:57:22.990Z",
    "title": "White Chocolate Raspberry Cake",
    "subtitle": null,
    "description": "The combination of chocolate and berries has always been one of my favorites. Raspberries paired with white chocolate is a classic matchup, while strawberry with milk chocolate is another popular choice. This cake is designed to be light and fruity, yet still satisfy the craving for a rich, chocolatey sweetness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "caster sugar",
          "eggs",
          "self-raising flour",
          "baking powder",
          "fresh raspberries"
        ]
      },
      {
        "section": "WHITE CHOCOLATE BUTTERCREAM",
        "ingredients": [
          "white chocolate",
          "unsalted butter, at room temperature",
          "icing sugar",
          "boiling water (optional)."
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "white chocolate, melted",
          "fresh raspberries",
          "freeze-dried raspberries"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line two 20cm round cake tins with parchment paper.",
      "In a bowl, cream the butter and caster sugar together until the mixture is light and fluffy.",
      "Add the eggs, self-raising flour, and baking powder to the bowl, then beat until the batter is well combined.",
      "Gently fold in the fresh raspberries.",
      "Divide the batter evenly between the two lined cake tins and bake for 40-45 minutes.",
      "After baking, allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely while you prepare the buttercream.",
      "Melt the white chocolate either in the microwave or by placing a bowl over a pan of simmering water until smooth.",
      "Let the melted chocolate cool for about 10 minutes.",
      "Beat the butter in a clean bowl on its own for a few minutes to soften it.",
      "Incorporate the icing sugar and beat until fully combined, then add the cooled melted white chocolate and mix well.",
      "If the buttercream feels too stiff, gradually add 1-2 tablespoons of boiling water, beating thoroughly after each addition to achieve a softer consistency.",
      "Place one sponge on a serving plate and spread or pipe half of the white chocolate buttercream evenly over it.",
      "Put the second sponge on top, then cover it with the remaining buttercream.",
      "Finish by decorating with a drizzle of melted white chocolate, fresh raspberries, and a sprinkle of freeze-dried raspberries."
    ],
    "notes_ingredients": "Feel free to substitute the white chocolate with milk, dark, or flavored varieties. The raspberries can also be exchanged for strawberries, blueberries, or blackberries according to your preference.",
    "notes_instructions": "This recipe can also be used to make 24 cupcakes; if so, bake for 20-22 minutes."
  }
]