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": "4516ffe12bf141939b46cd439e257ac7",
    "updated": "2025-05-10T08:10:37.911Z",
    "title": "Chocolate Cheesecake Doughnuts",
    "subtitle": "A delightful blend of some of the best treats: doughnuts, chocolate, and cheesecake come together to create soft chocolate-flavored doughnuts filled with vanilla cheesecake and coated in sugar. These treats are heavenly and perfect for customizing with your preferred flavors.",
    "description": "A delightful blend of some of the best treats: doughnuts, chocolate, and cheesecake. These soft chocolate-flavored doughnuts are filled with creamy vanilla cheesecake and coated in sugar. They are irresistibly delicious and can be easily adapted to your favorite flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "strong white bread flour, plus extra for dusting",
          "cocoa powder",
          "caster sugar",
          "salt",
          "dried yeast",
          "chilled unsalted butter, cubed",
          "full-fat milk",
          "vanilla extract",
          "egg",
          "sunflower oil, for frying"
        ]
      },
      {
        "section": "COATING",
        "ingredients": [
          "caster sugar"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "full-fat soft cheese",
          "icing or caster sugar",
          "double cream",
          "vanilla extract"
        ]
      }
    ],
    "instructions": [
      "Sift the flour and cocoa powder into a large bowl, then add the caster sugar, salt, and yeast and mix well.",
      "Rub the butter into the dry ingredients using your fingertips until the mixture looks like breadcrumbs.",
      "Warm the milk gently until it is warm to the touch but not hot, just starting to steam.",
      "Combine the warm milk, vanilla extract, and egg with the dry ingredients, mixing with a spatula until the dough begins to come together.",
      "Knead the dough on a lightly floured surface for 5-7 minutes. It will initially be sticky but will become smooth and elastic.",
      "When properly kneaded, the dough should feel springy and no longer sticky.",
      "Place the dough in a clean, lightly oiled bowl, cover with clingfilm, and leave it to rise for 1-2 hours, or until it doubles in size.",
      "Once risen, remove the dough from the bowl and gently knead it briefly to release air.",
      "Divide the dough evenly into 6-7 pieces, shaping each into a smooth ball.",
      "Line a baking tray with parchment paper, lightly dust it with flour, and arrange the dough balls on the tray.",
      "Cover loosely with lightly oiled clingfilm and let the doughnuts prove for another 30-60 minutes, until doubled in size.",
      "Heat the sunflower oil in a wide, high-sided pan to about 5cm depth and bring it to 170°C. Use a thermometer to check the temperature.",
      "Carefully lower two doughnuts at a time into the hot oil using a slotted spoon and fry for 1-2 minutes on each side until golden brown.",
      "If the doughnuts brown too quickly, briefly remove the pan from the heat to regulate the temperature.",
      "Once cooked, remove the doughnuts from the oil and drain them on kitchen paper.",
      "Place the caster sugar in a bowl and roll each doughnut in the sugar to coat evenly.",
      "Set the coated doughnuts aside on a tray to cool while you prepare the filling.",
      "Whisk together all the filling ingredients in a bowl until smooth and thick, then transfer the mixture into a disposable piping bag.",
      "Using a knife, make a small hole on the side of each doughnut. Cut a small opening at the tip of the piping bag.",
      "Pipe the cheesecake filling into each doughnut, feeling it become heavier and the filling reaching the hole when full.",
      "Repeat the filling process with all the doughnuts.",
      "Serve and enjoy!"
    ],
    "notes_ingredients": "For a plain doughnut base, replace the cocoa powder with an additional 25g of strong white bread flour. The cheesecake filling can be flavored by adding any of the following: 25g salted caramel sauce, 15g cocoa powder, or ½ tsp of orange, peppermint, or coffee extract. Alternatively, you can swap the filling for chocolate spread or jam.",
    "notes_instructions": "These doughnuts can also be baked in an air fryer. Set the temperature to 170°C on the cake setting and cook for 6 minutes. To help the sugar adhere, brush the doughnuts with a little melted butter before coating."
  }
]