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": "f17a6c9fb3874020928a801c35bacfa9",
    "updated": "2025-05-19T03:36:23.361Z",
    "title": "Bao Buns - Little Soup (Sheng Jian Bao)",
    "subtitle": "生煎包",
    "description": "",
    "ingredients": [
      {
        "section": "Jelly",
        "ingredients": [
          "chicken stock",
          "agar-agar"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "minced (ground) pork belly",
          "spring onions (scallions), chopped",
          "fresh ginger root, grated",
          "chicken stock",
          "soy sauce",
          "sesame oil",
          "shaoxing wine (optional).",
          "level tsp salt",
          "level tsp sugar",
          "black pepper"
        ]
      },
      {
        "section": "Pastry",
        "ingredients": [
          "instant dried yeast",
          "warm water (35°c/95°f).",
          "strong white bread flour, sifted, plus extra for dusting",
          "salt"
        ]
      },
      {
        "section": "Cooking & garnish",
        "ingredients": [
          "vegetable oil",
          "toasted sesame seeds, to taste",
          "green part of 1 spring onion or chives"
        ]
      }
    ],
    "instructions": [
      "Jelly & filling",
      "The day before, whisk together the stock and agar-agar in a saucepan. Boil for 1 minute, then transfer to a small dish or bowl. Leave to set in the refrigerator overnight.",
      "Combine all the filling ingredients, stirring until the stock has been absorbed and the mixture turns slightly sticky. Cover with cling film (plastic wrap), placing it in direct contact with the surface of the mixture, and leave in the refrigerator overnight.",
      "The next day, chop the jelly into small cubes and mix with the filling. Set aside in the refrigerator while you make the pastry.",
      "Pastry",
      "The next day, mix the yeast with the water. Combine the flour and salt in a large bowl. Make a well in the centre, pour in the water a little at a time while stirring constantly, then knead until the dough is smooth. Shape into a ball and place in a lightly greased bowl. Cover with a dish towel and leave to rest for 40 minutes.",
      "Roll out the dough into logs, then cut into small 20 g (¾ oz) pieces. Cover the pieces with cling film to prevent drying out.",
      "Dust the work surface with flour and roll each piece of dough into discs about 10-12 cm (4 x 4½ in) in diameter. The centre should be slightly thicker than the edges.",
      "Place a large teaspoon of filling in the center of each dough disc.",
      "Fold like a soup bao. Close them well by pinching the centre; otherwise, the broth will escape while cooking. Turn the sheng jian bao buns over so the join is at the bottom. If you think the buns are not sealed well, keep the folds on top instead. Repeat with the remaining buns.",
      "Cooking",
      "Heat the oil in a large non-stick or cast-iron frying pan. Add the sheng jian bao buns, spacing them slightly apart. Add about 220 ml (7½ fl oz) water, which should reach around a third of the height of the buns. Bring to the boil, reduce the heat to medium, and cover with a lid.",
      "When the water has almost evaporated, remove the lid. Continue cooking until there is no water left and the buns are nicely browned underneath.",
      "Remove from heat and sprinkle with sesame seeds and chopped spring onions (green part). Serve your bao buns immediately or let them cool slightly.",
      "How to eat",
      "Place a sheng jian bao bun on a spoon. Bite into a small piece of the pastry, watching out for the hot broth which will ooze out. Enjoy with black vinegar sauce or chili oil mixed with a bit of soy sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]