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": "b5bd4406b2f74631b71cf3de9c9336f3",
    "updated": "2025-05-10T13:06:43.566Z",
    "title": "Mini Chocolate Loaf Cakes",
    "subtitle": null,
    "description": "If you've been following my blog for some time, you'll know how much I enjoy loaf cakes. They're simple to bake, easy to slice and store, and always delicious. Making them in miniature form means you can enjoy more servings! These mini loaf cake cases are a charming size and easy to find in most supermarkets. The chocolate sponge recipe is straightforward, and when topped with chocolate buttercream frosting and chocolates, these loaf cakes become truly special. Bring them to any gathering, and they'll quickly become a favorite!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature",
          "soft light brown sugar",
          "self-raising flour",
          "cocoa powder",
          "eggs",
          "vanilla extract"
        ]
      },
      {
        "section": "Buttercream",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "cocoa powder",
          "vanilla extract"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "sprinkles",
          "chocolate sweets"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and prepare 12 mini loaf cake cases.",
      "In a large bowl, beat the butter and sugar together until the mixture is light and fluffy.",
      "Add the flour, cocoa powder, eggs, and vanilla extract, then beat until smooth.",
      "Divide the batter evenly among the 12 mini loaf cake cases.",
      "Bake in the oven for 20 to 22 minutes.",
      "Remove from the oven and allow to cool completely on a wire rack.",
      "Buttercream:",
      "In a large bowl, beat the butter for a few minutes to soften it.",
      "Add the icing sugar, cocoa powder, and vanilla extract, then beat until well combined.",
      "If the mixture is still thick after about 5 minutes of beating, add 1 tablespoon of boiling water and beat again until smooth.",
      "Decoration:",
      "Transfer the buttercream to a piping bag fitted with your choice of nozzle and pipe it over the cooled cakes — I like to create swirly lines along the tops.",
      "Sprinkle with sprinkles and scatter some chocolate sweets on top."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]