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": "b44e0cde05004e04b3d016bdefdf3538",
    "updated": "2025-05-20T00:31:54.847Z",
    "title": "Deep-fried Milk",
    "subtitle": "One of the most fascinating dishes I encountered in Hong Kong is Deep-fried Milk, which has also gained popularity in Chinese restaurants in Western countries.",
    "description": "This cooking technique transforms milk into a digestible form for those who may have difficulty consuming it. The milk custard is lightly coated in batter and deep-fried, resulting in a crunchy exterior with a smooth, custard-like interior—a delightful texture combination favored in Chinese cuisine.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "milk",
          "evaporated milk",
          "salt and white pepper",
          "cornflour",
          "groundnut or vegetable oil, plus 1 tablespoon for oiling the pan",
          "sugar, for dipping"
        ]
      },
      {
        "section": "For the batter",
        "ingredients": [
          "plain flour",
          "cornflour",
          "baking powder",
          "water"
        ]
      }
    ],
    "instructions": [
      "In a medium-sized bowl, combine the milk and evaporated milk with 2 teaspoons of salt, 1 teaspoon of white pepper, and the cornflour.",
      "Whisk the mixture until smooth, then pour it into a pan.",
      "Simmer over low heat for about 10 minutes, stirring gently, until the mixture thickens.",
      "Lightly oil a 15cm (6in) square baking tin, pour in the thickened mixture, and let it cool completely.",
      "Cover with clingfilm and refrigerate; this can be prepared the day before.",
      "In a separate medium bowl, combine the batter ingredients and let it rest at room temperature for 30 minutes.",
      "Cut the set milk custard into 5cm (2in) cubes.",
      "Heat a wok or a large frying pan over high heat until it is hot.",
      "Pour in the oil, and when it is very hot and just beginning to smoke, dip several milk cubes into the batter using chopsticks or a slotted spoon, then deep-fry them for about 3 minutes or until golden and crispy.",
      "Drain the fried cubes on kitchen paper and repeat until all cubes are cooked.",
      "Serve the deep-fried milk with sugar for dipping."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]