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": "59df38f3de8e48c295a5d07802de74e7",
    "updated": "2025-05-19T05:06:16.941Z",
    "title": "Sheng Jian Bao (生煎包)",
    "subtitle": "Makes around 15 Bao",
    "description": null,
    "ingredients": [
      {
        "section": "Pork Rind Jelly",
        "ingredients": [
          "pork rind",
          "boiling water",
          "chopped spring onion",
          "sliced ginger"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "chopped ginger",
          "spring onion",
          "warm water",
          "pork mince",
          "salt",
          "white (granulated) sugar",
          "dark soy sauce",
          "light soy sauce"
        ]
      },
      {
        "section": "Dough",
        "ingredients": [
          "instant dried yeast",
          "baking powder",
          "bicarbonate of soda",
          "plain flour (t55 or type 0).",
          "water"
        ]
      },
      {
        "section": "Other",
        "ingredients": [
          "sunflower oil",
          "water",
          "chopped spring onion",
          "white and black sesame seeds"
        ]
      }
    ],
    "instructions": [
      "PORK RIND JELLY PREPARATION",
      "● Blanch the pork rind in boiling water for 5 minutes, then remove.",
      "● Set the water aside. Cut the pork skin into small pieces and return them to the water. Add the chopped spring onion and sliced ginger, bring to a boil, then continue cooking over medium to low heat for 2 hours, uncovered.",
      "● Stir occasionally so that nothing sticks to the bottom of the pan. Remove from the heat, strain everything, and keep only the liquid.",
      "● Pour the liquid into a container and refrigerate for 3 to 5 hours until it sets. Cut the jelly into small cubes.",
      "FILLING PREPARATION",
      "● Immerse the chopped ginger and spring onion in warm water and set aside for 1 hour so that the water infuses with the flavours.",
      "● Strain and keep only the liquid.",
      "● Mix the pork mince with salt and sugar first, then add the soy sauces.",
      "● Mix well, then gradually add the infused ginger and spring onion water, until all the water is mixed into the filling.",
      "● Knead the meat in the bowl three to four times so that the mixture is well combined.",
      "● Add the jelly and mix well.",
      "● The ratio must be 1:1. Refrigerate the filling for at least 30 minutes before you start assembling the bao.",
      "DOUGH PREPARATION AND BAO ASSEMBLY",
      "● Add the baker's yeast, baking powder, and bicarbonate of soda to the flour and mix together well.",
      "● Gradually add the water to the flour.",
      "● Knead the dough for 5 minutes, then cover with cling film and allow to stand for 10 minutes.",
      "● Knead again until the dough becomes smooth.",
      "● Divide the dough into 15 to 20 g (½ to % oz) portions.",
      "● Make small balls.",
      "● Roll out the dough to get a circle, then place a heaped spoonful of filling (about 20 g/4 oz) in the centre. Bring all sides to the centre and fold to seal each bao.",
      "COOKING THE BAO",
      "● To cook the bao, add a little oil to a non-stick frying pan.",
      "● Place the bao into the pan with the folds facing down, and leave a small space between each bao. Cook until the bottom of the bao is golden brown, then add water until it covers 1 to 2 cm (½ to ¾ inches) of the bao. Cover, then cook until all the water has evaporated.",
      "● Remove the lid, then garnish with chopped spring onion and toasted sesame seeds.",
      "● Serve hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]