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": "0f5d38bce7c2464bba46dc865735bda6",
    "updated": "2025-05-11T18:05:32.782Z",
    "title": "Chinese Breadsticks",
    "subtitle": "These deep-fried Chinese breadsticks (youtiao) are golden and chewy.",
    "description": "No one makes Chinese breadsticks quite like Momma Wan. It was always a special treat when she found the time to prepare a batch alongside a large pot of steaming congee.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain (all-purpose) flour",
          "egg (vegan option: 1 tbsp vegetable oil mixed with ½ tsp baking powder).",
          "salt",
          "baking powder",
          "milk (vegan option: soya milk).",
          "softened butter (vegan option: vegetable or olive oil spread).",
          "water",
          "oil (vegetable, groundnut or coconut) for frying"
        ]
      }
    ],
    "instructions": [
      "Using a stand mixer fitted with the dough hook attachment, combine the flour, egg, salt, baking powder, milk, and softened butter on the lowest setting.",
      "While keeping the speed at \"stir,\" gradually add the water in two or three batches.",
      "Increase the speed to medium and knead the dough for 10 minutes.",
      "The dough should feel very soft but should not stick to the bowl.",
      "Cover the dough with a damp cloth or cling film and allow it to rest for 10 minutes.",
      "On a clean, lightly floured surface, shape the dough into a long, flat loaf about 1cm (½ inch) thick and 10cm (4 inches) wide.",
      "Take your time to ensure the shape is as even as possible.",
      "Place the loaf in the center of a large piece of cling film on a baking sheet or a long, flat plate, then wrap it tightly, tucking the ends of the film underneath to cover the dough completely.",
      "Refrigerate overnight if possible, or for at least 2 hours.",
      "Remove the dough and let it sit on the work surface (still wrapped) for 1-2 hours until it reaches room temperature and feels soft.",
      "This step is essential; frying dough that is too cold will not yield the proper texture.",
      "Heat the oil for frying in a wok or a wide, deep frying pan. The vessel should be large enough to allow the breadsticks to elongate authentically.",
      "Bring the oil to 180°C (350°F) over medium heat.",
      "While the oil is heating, unwrap the dough.",
      "Gently flip the dough onto a lightly floured surface and peel off the cling film.",
      "Lightly dust the top of the dough with flour.",
      "Cut the dough into 2.5cm (1 inch) wide strips, aiming for an even number of pieces. Stack the strips in pairs and press down lengthwise in the center with a chopstick to create an impression.",
      "Hold the ends of each piece and gently stretch the dough to approximately 20cm (8 inches).",
      "Once the oil is ready, carefully lower a stretched piece of dough into the oil. If the oil temperature is correct, it will rise to the surface immediately.",
      "Continuously rotate the dough in the oil for about a minute.",
      "You can fry one or two pieces at a time, but be sure to keep turning them to ensure even cooking.",
      "The breadsticks are done when they turn light golden brown. Avoid over-frying as they can become too crunchy instead of chewy and tender.",
      "Drain the fried breadsticks on kitchen paper while frying the remaining dough strips."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]