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": "541603565b924013af75a5211b10b615",
    "updated": "2025-05-17T14:18:08.959Z",
    "title": "Kaak",
    "subtitle": "A beloved Levantine street food staple",
    "description": "Kaak, also spelled Ka'ak, is a traditional Levantine street food widely enjoyed in Palestine, Lebanon, Syria, and Jordan. This fragrant bread is typically shaped into rings or elongated bracelets and is commonly seen hanging from street vendors' carts. Infused with the warm aroma of mahlab—a spice derived from the seeds of the St Lucie cherry—and topped with sesame seeds, kaak is a versatile snack. It can be filled with za'atar, cheese, or sweet fillings, making it a popular treat throughout the day. With roots stretching back centuries, kaak has long served as a nourishing, convenient option for travelers and a delightful companion to tea or coffee.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour",
          "fine semolina",
          "sugar",
          "salt",
          "instant yeast",
          "ground mahlab (optional).",
          "warm milk",
          "warm water, plus additional as needed",
          "unsalted butter, melted",
          "sesame seeds",
          "olive oil for coating"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the all-purpose flour, fine semolina, sugar, salt, instant yeast, and ground mahlab if using.",
      "Add the warm milk and melted butter to the dry mix and stir to combine.",
      "Slowly pour in the warm water while mixing continuously until a dough starts to come together. Adjust the water amount as needed to form a smooth and pliable dough.",
      "Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes elastic and soft.",
      "Lightly brush the dough with olive oil, place it back in the bowl, and cover it with a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, until it has doubled in size.",
      "Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper.",
      "Punch down the dough to release air bubbles, then divide it into 6 equal parts.",
      "Roll each piece into a long, thin rope about 1 inch in diameter. Shape each rope into a large circle or bracelet, firmly pinching the ends together.",
      "Dip each dough ring into a bowl of water, then coat evenly with sesame seeds.",
      "Arrange the coated kaak rings on the prepared baking sheet, leaving space for expansion.",
      "Bake for 15 to 18 minutes until the kaak turns golden brown and develops a crispy crust.",
      "Allow the bread to cool slightly on a wire rack before serving."
    ],
    "notes_ingredients": "If using mahlab, grind it fresh for the best flavor since its oils dissipate quickly.\nFor gluten-free options, substitute all-purpose flour with a high-quality gluten-free flour blend and add 1 teaspoon xanthan gum if it is not included. Replace semolina with fine cornmeal or another gluten-free alternative.\nFor a vegan version, use plant-based milk such as almond or soy milk instead of dairy, and replace butter with a vegan substitute or coconut oil.\nFor lactose intolerance, opt for lactose-free or plant-based milk and use lactose-free butter or margarine.",
    "notes_instructions": "Make sure the water and milk are between 105°F and 115°F to activate the yeast without killing it.\nPatience during the first rise is essential for a light, airy bread.\nKeep the thickness of the dough ropes consistent to ensure even baking.\nTry other seed toppings like nigella or poppy seeds for a flavorful alternative to sesame seeds."
  }
]