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": "0018104c5bd049c096ba46738e7ed81d",
    "updated": "2025-05-17T06:48:31.878Z",
    "title": "Apple & Raisin Hand Pies",
    "subtitle": "Portakal Kokulu Elma Kurabiye",
    "description": "These hand pies are commonly found in pastry shops across Turkey. Featuring a thick, mildly sweet dough and a filling of apple, raisin, and walnut, enhanced with orange zest and warm spices, they surpass many similar treats in flavor and texture.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "sifted all-purpose flour, (sift before measuring).",
          "sifted confectioners' sugar",
          "baking soda",
          "fine sea salt",
          "whole-milk yogurt",
          "egg",
          "vegetable oil",
          "unsalted butter, melted and cooled slightly"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "small or medium-large tart apples, such as granny smith, peeled, cored, and cut into ½- to ½-inch pieces",
          "raisins",
          "grated zest of 2 large oranges",
          "plus 30 ml sugar, or taste",
          "ground cinnamon",
          "ground allspice",
          "ground ginger",
          "fine sea salt",
          "hot water",
          "untoasted walnut halves or walnut pieces, coarsely chopped",
          "120 ml confectioners' sugar, for dusting the cookies (optional)."
        ]
      }
    ],
    "instructions": [
      "1. Prepare the dough: In a medium bowl, whisk together the flour, confectioners' sugar, baking soda, and salt. In a larger bowl, combine the yogurt, egg, oil, and melted butter, stirring until smooth. Add the dry ingredients and mix until a stiff dough forms. If the dough crumbles, add water, one tablespoon at a time, until it holds together without being sticky. Cover and refrigerate for at least 1 hour or up to 24 hours.",
      "2. Prepare the filling: In a medium saucepan, combine all the filling ingredients except the walnuts. Stir well and bring to a boil over medium heat. Reduce heat to a gentle simmer and cook until the apples are tender but still maintain some shape and all moisture has evaporated, about 30 to 35 minutes. Stir every 5 minutes to prevent sticking, adding 1/4 cup water at a time if needed. Check sweetness after 15 minutes and add up to 2 tablespoons more sugar if desired. Once cooked, stir in the walnuts and spread the mixture on a plate to cool.",
      "3. Preheat the oven: Position racks in the upper and lower thirds of the oven and heat to 350°F. Grease two baking sheets or line them with parchment paper.",
      "4. Assemble the hand pies: Cut the dough into quarters, then cut each quarter into 6 pieces. Roll each piece into a ball and flatten it into a circle about 4 to 5 inches in diameter using your fingers or the heel of your hand; edges may crack slightly. Place one heaping tablespoon of filling on half of the circle, then fold the other half over to form a half-moon. Seal the edges by pressing with your finger or fork tines. Smooth any cracks with a wet finger and place the pies on the prepared baking sheets, spacing them half an inch apart as they will not spread during baking.",
      "5. Bake the pies for 18 to 20 minutes, until light golden. About halfway through baking, switch the baking sheets from front to back and top to bottom for even cooking. Let the pies cool on the baking sheets for a few minutes, then transfer to racks to cool completely.",
      "6. Optionally, dust the pies with confectioners' sugar using a sieve. Store in an airtight container or freeze. If freezing, wait to dust with sugar until just before serving and ensure pies are completely thawed."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make sure to refrigerate the dough for at least an hour; the filling can be prepared and cooled while you wait. You may also make the filling up to a week in advance; bring it to room temperature before filling the pastries. Expect some cracking of the dough edges during baking; the optional confectioners' sugar dusting helps disguise this. These hand pies keep well for 3 to 4 days in a sealed container and freeze successfully."
  }
]