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": "f3df6245fc1a44a0a26904cd7896bd05",
    "updated": "2025-04-24T11:54:17.348Z",
    "title": "Flaky Pastry Dough",
    "subtitle": null,
    "description": "This versatile pastry dough is perfect for both sweet and savory pies and galettes. Its rich, buttery texture is achieved with a simple method that's easy to handle.  Consider doubling the recipe and freezing half for future use (up to 3 months).",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, cut into ½-inch cubes",
          "unbleached all-purpose flour, plus more for dusting",
          "kosher salt",
          "ice water"
        ]
      }
    ],
    "instructions": [
      "Place the butter cubes on a plate and freeze them for approximately 15 minutes. They should be thoroughly chilled but not completely solid.",
      "MIXER METHOD: In a stand mixer fitted with the paddle attachment, combine the flour, salt, and chilled butter.",
      "Mix on low speed until the butter pieces are slightly flattened and reduced to about half their initial size.  Uniformity in size is not crucial at this stage.",
      "While the mixer is running, gradually pour in roughly half of the ice water. Mix until the dough just comes together, even if it appears slightly coarse.",
      "Pinch a small amount of dough and squeeze it. If it holds its shape and there's minimal loose flour in the bowl, additional water is not required. If the dough feels dry and crumbly, add more ice water a few drops at a time.  The total amount of water needed may vary depending on the flour used.",
      "HAND METHOD: In a large bowl, whisk together the flour and salt. Add the chilled butter and cut it into smaller pieces using a pastry blender, dough scraper, or a table knife.",
      "Use your fingertips to pinch and flatten the butter pieces into the flour mixture.",
      "Slowly incorporate about half of the ice water, tossing the mixture with a fork to ensure even distribution. Avoid adding all the water at once.",
      "To check the dough's consistency, pinch a small portion and squeeze. If it holds together well and there's little loose flour remaining, no further water is needed. If it feels dry, add more ice water a few drops at a time.",
      "FOR BOTH METHODS: Transfer the dough to a lightly floured surface and form it into a mound.",
      "Using the heel of your hand, gently flatten the mound, pushing outward to smear the butter into the flour.",
      "With a dough scraper or spatula, lift an edge of the dough, fold it over itself, and continue pressing and smearing.",
      "This process is similar to kneading, but the goal is to create workable dough while preserving larger butter layers for flakiness.",
      "Repeat the pressing, smearing, and folding process 5 or 6 times, until the dough becomes smooth and no longer appears shaggy. Avoid overworking the dough.",
      "If the dough feels soft, wrap it in plastic wrap and refrigerate for 20 to 40 minutes.",
      "For future use, the dough can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before using."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]