turns-00078.parquet:24734
89c40d2fa58cbd3a931b7414degenerate_repetitionAbsentFinal dense release
USER
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": "e8b35520f2e2410da9ccf27d30f86121",
"updated": "2025-05-10T10:29:38.283Z",
"title": "Sticky Toffee Cake",
"subtitle": null,
"description": "When you think of cake, classic options like Victoria sponge or carrot cake might come to mind, but have you ever considered a sticky toffee cake? It’s rich, fudgy, and incredibly satisfying. Much like my sticky toffee puddings, this cake is a favorite that I always enjoy. You can make it as a two-layer cake, as shown here, or try it as cupcakes, a traybake, or a loaf cake!",
"ingredients": [
{
"section": "CAKE",
"ingredients": [
"pitted dates (i use medjool).",
"% tsp bicarbonate of soda",
"boiling water",
"unsalted butter",
"soft dark brown sugar",
"eggs",
"self-raising flour",
"black treacle",
"vanilla extract"
]
},
{
"section": "SAUCE",
"ingredients": [
"double cream",
"black treacle",
"soft dark brown sugar",
"unsalted butter"
]
},
{
"section": "BUTTERCREAM",
"ingredients": [
"unsalted butter",
"icing sugar",
"sticky toffee sauce"
]
},
{
"section": "DECORATION",
"ingredients": [
"sticky toffee sauce",
"sprinkles",
"fudge pieces"
]
}
],
"instructions": [
"Preheat the oven to 180°C (160°C fan) and line two 20cm round cake tins with parchment paper.",
"Chop the dates into quarters and place them in a small bowl with the bicarbonate of soda and boiling water. Let it sit for 10 minutes, then transfer to a food processor or blender and blend until smooth.",
"In a large bowl, beat the butter and soft dark brown sugar together until well combined and smooth. Add the eggs one at a time, beating after each addition. Next, add the self-raising flour, black treacle, vanilla extract, and the puréed date mixture, then beat again until smooth.",
"Divide the batter evenly between the two tins and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool for 10 minutes in the tins before removing them to cool completely on a wire rack while you prepare the sauce.",
"To make the sauce, combine the double cream, black treacle, soft dark brown sugar, and butter in a pan over low heat. Stir until the butter melts and the ingredients are combined. Bring the mixture to a boil and simmer for 1 minute, then remove from heat and allow to cool completely, stirring occasionally to prevent a skin forming on top.",
"Beat the butter for 3-5 minutes until smooth, then gradually add the icing sugar and beat until fully incorporated. Mix in 85g of the sticky toffee sauce and beat again.",
"Spread or pipe half of the buttercream over the first cake layer. Place the second cake layer on top, then cover with the remaining buttercream. Drizzle additional sticky toffee sauce over the cake. Garnish with sprinkles and fudge pieces as desired. Any leftover sauce can be served alongside the cake."
],
"notes_ingredients": [
"You can substitute dark brown sugar with light brown sugar if preferred.",
"For a lighter flavor, replace treacle with golden syrup."
],
"notes_instructions": [
"This mixture can be baked in a 23 x 33cm traybake tin for 50-60 minutes.",
"Alternatively, pour the mixture into a 900g loaf tin and bake for 50-60 minutes.",
"The batter can also make 24-26 cupcakes; bake these for 20-22 minutes.",
"If you are short on time, store-bought toffee sauce can be used."
]
}
]
ASSISTANT
```json
[
{
"recipeCode": "e8b35520f2e2410da9ccf27d30f86121",
"updated": "2025-05-10T10:29:38.283Z",
"title": "黏太妃糖蛋糕",
"subtitle": null,
"description": "当你想到蛋糕时，经典选项如维多利亚海绵蛋糕或胡萝卜蛋糕可能会浮现在脑海，但你有没有考虑过黏太妃糖蛋糕？它丰富、浓郁、令人满足。就像我做的黏太妃糖布丁一样，这款蛋糕是我一直喜欢的。你可以做成两层蛋糕，如图所示，或者尝试做成杯子蛋糕、烤盘蛋糕或面包蛋糕！",
"ingredients": [
{
"section": "蛋糕",
"ingredients": [
"去核枣（我用美卓枣）",
"¼ 茶匙小苏打",
"开水",
"无盐黄油",
"软质深红糖",
"鸡蛋",
"自发面粉",
"黑糖蜜",
"香草精"
]
},
{
"section": "酱料",
"ingredients": [
"双倍淡奶油",
"黑糖蜜",
"软质深红糖",
"无盐黄油"
]
},
{
"section": "奶油霜",
"ingredients": [
"无盐黄油",
"糖粉",
"黏太妃糖酱"
]
},
{
"section": "装饰",
"ingredients": [
"黏太妃糖酱",
"糖屑",
"太妃糖块"
]
}
],
"instructions": [
"将烤箱预热至180°C（风扇160°C），并在两个20厘米圆形蛋糕模具内铺上油纸。",
"将枣切成四份，放入一个小碗中，加入小苏打和开水。静置10分钟，然后转入食品加工机或搅拌机，搅打至顺滑。",
"在大碗中，将黄油和软质深红糖一起打至充分混合且顺滑。一次加入一个鸡蛋，每加入一个后打匀。然后加入自发面粉、黑糖蜜、香草精和打好的枣泥，再次搅打至顺滑。",
"将面糊均匀分配到两个模具中，烘烤35-40分钟，或插入中心的牙签干净无粘附物。蛋糕在模具中冷却10分钟后，移至铁架上完全冷却，同时准备酱料。",
"制作酱料：将双倍淡奶油、黑糖蜜、软质深红糖和黄油放入锅中，用小火加热。搅拌至黄油融化，所有材料混合均匀。煮沸后小火煮1分钟，关火，冷却至完全冷却，期间偶尔搅拌以防表面结皮。",
"将黄油打发3-5分钟至顺滑，然后逐渐加入糖粉，继续打至完全混合。加入85克黏太妃糖酱，继续打匀。",
"将一半奶油霜涂抹或挤压在第一层蛋糕上。放上第二层蛋糕，再覆盖剩余奶油霜。淋上额外的黏太妃糖酱。根据喜好撒上糖屑和太妃糖块。剩余的酱料可随蛋糕一起享用。"
],
"notes_ingredients": [
"如果喜欢，可以用浅红糖替代深红糖。",
"为了口味更清淡，可以用金黄糖浆替代黑糖蜜。"
],
"notes_instructions": [
"此混合物可以放入23 x 33厘米的烤盘中，烘烤50-60分钟。",
"或者将混合物倒入900克面包模具，烘烤50-60分钟。",
"面糊也可制作24-26个杯子蛋糕，烘烤20-22分钟。",
"如果时间紧张，可以使用市售的太妃糖酱。"
]
}
]
```