Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2ac0083f0f414b3b8740a8398be210f1",
    "updated": "2025-04-25T14:12:27.482Z",
    "title": "Toaster tarts",
    "subtitle": "A breakfast classic.",
    "description": "This recipe presents a delightful twist on a breakfast staple. Whether you prefer them frosted or unadorned, this allergy-friendly version makes for a delicious breakfast option on busy mornings. Prepare Toaster Tarts during the weekend and freeze them; simply thaw overnight for a quick morning meal. Choose your favorite jam to fill the tarts, and frost them just before serving.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(about 2 cups) pastry flour blend",
          "xanthan gum",
          "organic cane sugar",
          "salt",
          "cold shortening",
          "applesauce",
          "vanilla extract",
          "(60 ml) plus 2 tablespoons cold water",
          "(115 to 125 g) honey blueberry zest jam, cherry vanilla jam, or jam of your choice"
        ]
      }
    ],
    "instructions": [
      "In a large mixing bowl, combine the flour, xanthan gum, sugar, and salt.",
      "Cut the shortening into tablespoon-sized pieces and distribute them on top of the flour. Use a pastry cutter, fork, or your hands to blend the shortening into the flour, working for 3 to 4 minutes until a crumbly texture forms.",
      "Incorporate the applesauce, vanilla, and 1/4 cup (60 ml) of water. Mix the liquids into the dough using the pastry cutter. If necessary, add up to 2 more tablespoons of cold water, one at a time, until the dough achieves a smooth and pliable consistency.",
      "Divide the dough into two portions and shape each into a disk about 1 inch (13 mm) thick. Wrap the disks tightly in plastic wrap and refrigerate for at least one hour. The pastry dough can be stored in the refrigerator for up to 2 weeks.",
      "When ready to bake the tarts, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.",
      "Roll out the first disk of dough between two sheets of parchment paper, using additional flour as needed to prevent sticking.",
      "Cut eight rectangles measuring 2 by 4 inches (6.5 by 10 cm) from the first disk and arrange them on the prepared baking sheet. Spoon 1 tablespoon of jam onto each rectangle and spread it evenly, ensuring a ½ inch (13 mm) border around the edges.",
      "Roll out the second disk and cut out another 8 rectangles.",
      "Moisten the edges of the bottom rectangles with damp fingers and carefully place the remaining rectangles on top. Crimp the edges with your fingers and a fork, and poke holes in the tops to allow steam to escape.",
      "Bake for 18 to 19 minutes, or until the edges are golden brown and the filling is bubbling. Allow the tarts to cool completely. If desired, top them with vanilla frosting or dust with powdered sugar before serving.",
      "TO FREEZE: Store unfrosted Toaster Tarts in an airtight container for up to 6 months. Thaw in the refrigerator and reheat at 325°F (165°C) for 5 to 6 minutes."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]