Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "989ca2ec4cc344c680f63ad2e6e90a40",
    "updated": "2025-05-19T00:03:08.209Z",
    "title": "Vietnamese Vanilla Sponge Cake (Bánh Bông Lan)",
    "subtitle": null,
    "description": "Bánh Bông Lan is a Vietnamese sponge cake with French influences. Eggs, flour, sugar, and vanilla are the main ingredients. In Vietnamese, this \"orchid cake\" is known as Bánh Bông Lan. The cake resembles a blooming orchid because of the beaten egg whites. Baking powder is sometimes used to improve the stability and rise of the mixture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggs (separate yolks and whites and bring to room temperature).",
          "granulated white sugar",
          "vanilla paste",
          "whole milk",
          "oil",
          "all-purpose flour",
          "baking powder",
          "salt",
          "cream of tartar",
          "powdered sugar, optional"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350 degrees Fahrenheit.",
      "In a medium-sized bowl, combine the egg yolks, sugar, and vanilla paste, and whisk until smooth.",
      "In another bowl, add the oil and milk, and whisk until the mixture is smooth and creamy.",
      "Sift the flour, baking powder, and salt into a large bowl.",
      "Add the flour mixture to the egg yolk mixture and stir well.",
      "Continue mixing to ensure the batter is evenly combined.",
      "Prepare the meringue by whipping the egg whites with cream of tartar by hand or using a stand mixer with a whisk attachment.",
      "Whisk the egg whites first at moderate speed until foamy, then increase to high speed.",
      "Continue whisking until firm peaks form.",
      "Add one-third of the meringue to the batter at a time.",
      "Gently fold in the meringue with steady, careful motions to avoid deflating it.",
      "Spray a 10-inch cake pan with non-stick baking spray and line the bottom and sides with parchment paper.",
      "Pour the batter into the prepared pan and smooth the surface.",
      "To remove any air bubbles, gently drop the pan on the counter a few times.",
      "Create a water bath by placing the cake pan inside a larger pan.",
      "Bake for 25-30 minutes in the water bath pan filled with 1 inch of water.",
      "Insert a long skewer into the center of the cake to check for doneness.",
      "The cake is done when the skewer comes out clean.",
      "Slowly remove the cake from the oven once baking is complete to prevent it from losing volume quickly.",
      "When cooled, gently tilt the pan from side to side to help release the cake.",
      "Remove the parchment paper from the sides and bottom of the cake.",
      "Optionally, sprinkle powdered sugar on top of the cake before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]