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": "584841629a6e4a53b07e6f92a0cf4bf5",
    "updated": "2025-05-10T08:32:30.638Z",
    "title": "White Chocolate Raspberry Scones",
    "subtitle": null,
    "description": "I love a classic scone, but adding flavors makes it even better. White chocolate and raspberry is a delicious pairing — and inside a scone, it's simply delightful. Serve the scones with raspberry jam and clotted cream for the perfect blend of dessert and teatime treat.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "self-raising flour, plus extra for dusting",
          "chilled unsalted butter, cubed",
          "baking powder",
          "salt",
          "caster sugar",
          "full-fat milk",
          "lemon juice",
          "white chocolate chips or chunks",
          "raspberries (fresh or frozen).",
          "egg, beaten, for glazing",
          "raspberry jam and clotted cream, to serve"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 220°C/200°C fan and place a baking tray lined with parchment paper inside to warm up.",
      "Add the self-raising flour, butter, baking powder, and salt to a food processor and pulse until the mixture looks like breadcrumbs. Alternatively, rub the mixture together with your fingertips until it reaches a breadcrumb texture.",
      "Transfer the mixture to a large bowl and mix in the caster sugar.",
      "Warm the milk in a pan until it begins to steam — it should be warm but not hot.",
      "Pour the warm milk and lemon juice into the bowl and stir with a spatula, as the mixture will be quite wet initially.",
      "Mix the dough gently and only until it just comes together, then fold in the white chocolate chips and raspberries a few times.",
      "Lightly flour a work surface and turn the dough out onto it.",
      "Gently roll or press the dough to about 4cm thick.",
      "Use a 5cm cutter to cut out the scones, re-rolling the dough as needed to cut all of them out.",
      "Remove the tray from the oven and place the scones on it.",
      "Brush the tops of the scones with the beaten egg and bake for 10–12 minutes.",
      "Allow the scones to cool for around 20 minutes before serving with raspberry jam and clotted cream."
    ],
    "notes_ingredients": "Frozen raspberries are often easier to work with, as they add less moisture to the dough, but fresh raspberries work well too. Alternatively, you can use 15g freeze-dried raspberries. White chocolate can be replaced with milk or dark chocolate if preferred. You can substitute raspberries with other berries like strawberries, blackberries, or blueberries. Adding the zest of one lemon provides an extra fruity touch.",
    "notes_instructions": null
  }
]