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": "60c576e35c17450d9d50853f6e611a0a",
    "updated": "2025-05-16T10:24:02.268Z",
    "title": "Strawberry Pancakes with Macarons",
    "subtitle": null,
    "description": "Inspired by the anime \"Your Name,\" this recipe for Strawberry Pancakes with Macarons recreates the delightful sweets Mitsuha purchases with Taki's money. It offers all the components, so you can make everything or select your favorite elements.",
    "ingredients": [
      {
        "section": "Mini Pink Macarons",
        "ingredients": [
          "almond flour",
          "confectioners' sugar",
          "salt",
          "egg whites, at room temperature",
          "cream of tartar",
          "granulated sugar",
          "pink gel food coloring"
        ]
      },
      {
        "section": "White Chocolate Strawberry Buttercream",
        "ingredients": [
          "chopped white chocolate",
          "heavy whipping cream",
          "unsalted butter, at room temperature",
          "salt",
          "egg whites",
          "granulated sugar",
          "strawberry jam, strained"
        ]
      },
      {
        "section": "Mini Pancakes",
        "ingredients": [
          "all-purpose flour",
          "baking powder",
          "granulated sugar",
          "salt",
          "warm milk",
          "unsalted butter, melted",
          "egg",
          "vanilla extract",
          "canola oil, for cooking"
        ]
      },
      {
        "section": "Whipped Cream",
        "ingredients": [
          "heavy whipping cream",
          "granulated sugar",
          "vanilla extract"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "strawberries, 18 trimmed and sliced in half, 16 trimmed and left whole, and 2 left whole with stems",
          "pomegranate seeds",
          "blueberries",
          "raspberries",
          "strawberry glaze .",
          "fresh mint leaves, to taste, for decorating"
        ]
      }
    ],
    "instructions": [
      "To prepare the mini pink macarons: Sift the almond flour, confectioners' sugar, and pinch of salt into a medium bowl. Stir to combine thoroughly.",
      "In a large bowl, whip the 2 egg whites and cream of tartar with a hand mixer fitted with a whisk attachment on medium-high speed until soft peaks appear. Gradually add the 2 tablespoons of granulated sugar while whipping until stiff peaks form.",
      "Gently fold the stiff egg whites into the almond flour and sugar mixture in thirds, folding fewer than thirty times in total. Add the pink gel food coloring just before the batter is fully combined. Transfer the batter to a piping bag fitted with an 8 mm (5/16-inch) tip.",
      "Line a baking sheet with parchment paper or a silicone mat. Pipe 1-inch (2.5 cm) rounds of batter, spacing them at least 2 inches (5 cm) apart. Pipe 32 shells in total. Let them rest at room temperature for 15 to 20 minutes until the surface is dry and does not stick when lightly touched.",
      "Preheat the oven to 320°F (160°C; gas mark 3). Bake the macarons for 15 to 20 minutes, until firm to the touch. Allow them to cool on the tray before filling.",
      "To make the white chocolate strawberry buttercream: In a small microwave-safe bowl, combine the chopped white chocolate and heavy cream. Heat for about 30 seconds or until the cream is hot. Stir for 2 minutes until smooth.",
      "In a medium bowl, whip the ½ cup (75 g) butter with the pinch of salt on medium speed for about 5 minutes, until pale and fluffy. Fold in the cooled white chocolate mixture until smooth.",
      "Prepare a double boiler by boiling 1½ inches (4 cm) of water in a small saucepan. Use a heatproof bowl that fits over the saucepan without touching the water. Place the egg whites and ¼ cup (50 g) granulated sugar in the bowl and whisk constantly until the mixture reaches 160°F (70°C), checked with a candy thermometer. Remove from heat and whip with a clean whisk attachment until stiff peaks form. Incorporate the egg whites into the white chocolate butter mixture in thirds, folding gently until light and fluffy. Finally, fold in the strawberry jam.",
      "Fill a piping bag with the buttercream. Pipe a small amount onto half of the cooled macaron shells, then top with the remaining shells to form 16 cookies.",
      "For the mini pancakes: Whisk together the flour, baking powder, granulated sugar, and pinch of salt in a medium bowl.",
      "In a separate small bowl, mix the warm milk with melted butter. Add the egg and vanilla extract, whisking to combine. Gradually incorporate the wet ingredients into the dry until just combined.",
      "Heat a large nonstick skillet over medium heat. Add ½ teaspoon canola oil and swirl to coat the surface, wiping away excess oil with a paper towel. Pour batter to form 4-inch (10 cm) pancakes. Lower heat to medium-low and cook until bubbles form on the surface, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes until golden brown. Repeat for remaining batter (enough for about 4 pancakes).",
      "To make the whipped cream: In a medium bowl, combine the heavy cream, ½ tablespoon sugar, and vanilla extract. Using a hand mixer with a whisk attachment, beat on medium speed, increasing to high, until stiff peaks form, about 3 minutes.",
      "To assemble: Place a pancake on a plate, spread whipped cream on top, and arrange half of the sliced strawberries around the edges with the cut side down and tops facing outward. Place another pancake on top, add a large dollop of whipped cream in the center, and set a whole strawberry with its stem on top. Arrange eight mini pink macarons evenly around the edge of the top pancake, placing a stemmed strawberry between each macaron. Use whipped cream to secure if necessary. Scatter pomegranate seeds, blueberries, and raspberries over and around the pancake. Drizzle the strawberry glaze on top and garnish with fresh mint leaves. Repeat for the second serving and serve promptly."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The white chocolate strawberry buttercream can be prepared in advance and stored in an airtight container in the refrigerator for up to one week or frozen for up to one month. To restore, bring to room temperature and whisk until smooth."
  }
]