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": "471ca86203d6460ca906f905ff0b8c95",
    "updated": "2025-04-25T14:17:39.721Z",
    "title": "Potato puffs",
    "subtitle": "Delicious bites that combine a classic knish with a tater tot.",
    "description": "These delightful puffs are a fusion of traditional knish and tater tot. Prepare a large batch and freeze some for those busy days when you need a quick meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(525 g) russet potatoes, peeled and shredded",
          "cold water to cover",
          "(about ½ cup) bread flour blend",
          "(about ½ cup) corn flour",
          "xanthan gum",
          "salt",
          "ground black pepper",
          "onion powder",
          "garlic clove, finely grated",
          "(60 ml) hemp milk or non-dairy milk of choice",
          "(80 ml) sunflower oil"
        ]
      }
    ],
    "instructions": [
      "1. Place the shredded potatoes in a large bowl and completely submerge them in cold water. Allow the potatoes to soak for 15 minutes. Strain them and use paper towels to press out as much moisture as possible.",
      "2. Preheat the oven to 350°F (180°C). Lightly grease the cups of a mini-muffin pan.",
      "3. In a medium bowl, mix together the flours, xanthan gum, salt, pepper, and onion powder.",
      "4. In a large bowl, blend the garlic, milk, and oil using a mixer on medium speed for about 1 minute. Gradually add in the dry ingredients and mix for another 2 minutes until well combined. The batter will be thick. Incorporate the potatoes and blend on low speed for about 30 seconds, ensuring the potatoes are coated.",
      "5. Spoon the potato mixture into the cups of the greased mini-muffin pan. Bake for 30 to 34 minutes, or until the tops are a rich golden brown."
    ],
    "notes_ingredients": "For a version without corn, you can use 58 grams (about 1/2 cup) of millet flour or increase the amount of Bread Flour Blend in place of the corn flour.",
    "notes_instructions": "Potato Puffs can be stored in the freezer for up to 6 months in a sealed container. To reheat from frozen, bake at 375°F (190°C) for 15 to 18 minutes, or if thawed in the refrigerator, heat at 375°F (190°C) for 7 minutes."
  }
]