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

    [
  {
    "recipeCode": "05e0fba22e234dd7886283d81b930764",
    "updated": "2025-05-10T07:18:18.746Z",
    "title": "Peanut Butter & Jelly Cupcakes",
    "subtitle": null,
    "description": "Peanut butter and jelly is a classic flavor combination, popular especially in America. Although we call it jam here, the name 'peanut butter and jelly' has such a great ring to it! These cupcakes, flavored with peanut butter, are delicious—filled with sweet raspberry jam and topped with a creamy peanut butter frosting. They’re a delightful treat that’s hard to resist.",
    "ingredients": [
      {
        "section": "CUPCAKES",
        "ingredients": [
          "unsalted butter",
          "baking spread",
          "caster sugar",
          "eggs",
          "self-raising flour",
          "smooth peanut butter",
          "full-fat milk"
        ]
      },
      {
        "section": "PEANUT BUTTER BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "smooth peanut butter",
          "full-fat milk"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "raspberry jam"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "salted peanuts, chopped",
          "raspberries"
        ]
      }
    ],
    "instructions": [
      "CUPCAKES:\nPreheat the oven to 180°C (160°C fan) and prepare 12 cupcake cases.",
      "Cream together the butter and caster sugar until the mixture is light, fluffy, and smooth.",
      "Add the eggs, self-raising flour, peanut butter, and milk, then beat again until smooth.",
      "Spoon the batter evenly into the cupcake cases and bake for 18-22 minutes, or until fully cooked.",
      "Allow the cupcakes to cool on a wire rack while you prepare the buttercream.",
      "PEANUT BUTTER BUTTERCREAM:\nBeat the butter until smooth.",
      "Add the icing sugar in two batches, mixing well after each addition until smooth.",
      "Continue beating the mixture for at least 2 minutes, then add the peanut butter and mix until smooth.",
      "Add the milk gradually, one tablespoon at a time, until the desired consistency is achieved.",
      "FILLING AND DECORATION:\nCore out the center of each cooled cupcake and fill with jam.",
      "You can either place the removed sponge circles back onto the cupcakes or enjoy them as a snack.",
      "Pipe or spread the buttercream over the cupcakes, then sprinkle with chopped peanuts and top with fresh raspberries."
    ],
    "notes_ingredients": "Raspberry jam is used here, but feel free to substitute with any jam flavor you prefer. Smooth peanut butter is recommended for easier blending in the buttercream, though crunchy peanut butter can be used in the cupcakes if preferred.",
    "notes_instructions": null
  }
]