turns-00069.parquet:27291
c17d346b60631773a729da2cdegenerate_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 pt (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 pt.
- 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 : pt (ISO 639)
Données à traduire :
[
{
"recipeCode": "7aac18a67fd64a7bb1413b089363503d",
"updated": "2025-04-21T01:51:56.755Z",
"title": "Caramel Mud Pie",
"subtitle": "A decadent dessert for those with a sweet tooth. My first bite was pure bliss.",
"description": null,
"ingredients": [
{
"section": "PIE BASE",
"ingredients": [
"coconut oil, melted+more for greasing",
"coconut flour",
"almond flour",
"raw cacao powder",
"baking powder",
"sea salt",
"honey or coconut syrup or sugar",
"eggs, beaten",
"vanilla extract"
]
},
{
"section": "CHOCOLATE FILLING",
"ingredients": [
"sweet potatoes (about (0.454 kg) each)",
"coconut oil, melted",
"honey or coconut syrup",
"eggs",
"vanilla extract",
"raw cacao powder",
"coconut flour",
"baking powder",
"sea salt"
]
},
{
"section": "TOPPING",
"ingredients": [
"caramel spread",
"whipped coconut cream"
]
}
],
"instructions": [
"Preheat oven to 350°F. Line the bottom of a springform pan with parchment paper and grease the sides with coconut oil.",
"For the pie base: Combine the coconut flour, almond flour, cacao powder, baking powder, and salt in a bowl. In a separate bowl, whisk together the melted coconut oil, honey (or syrup/sugar), beaten eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix thoroughly. Press the mixture evenly into the prepared pan, extending it up the sides. Bake for 6-8 minutes.",
"For the chocolate filling: While the base bakes, peel, chop, and steam the sweet potatoes. Remove the pie base from the oven and let it cool. Keep the oven on. Place the steamed sweet potatoes in a high-speed blender or food processor. Add the melted coconut oil, honey (or syrup), eggs, and vanilla extract. Blend until combined. Add the cacao powder, coconut flour, baking powder, and salt. Blend until smooth. Pour the filling over the cooled base and bake for approximately 25 minutes. Allow to cool completely before refrigerating for a few hours to set.",
"To finish: Prepare the caramel spread and whipped coconut cream. Spread the caramel over the cooled pie, followed by a generous layer of whipped coconut cream. Serve and enjoy. Store leftovers in the refrigerator."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
ASSISTANT
```json
[
{
"recipeCode": "7aac18a67fd64a7bb1413b089363503d",
"updated": "2025-04-21T01:51:56.755Z",
"title": "Torta de Lama com Caramelo",
"subtitle": "Uma sobremesa decadente para quem adora doces. Minha primeira mordida foi pura felicidade.",
"description": null,
"ingredients": [
{
"section": "BASE DA TORTA",
"ingredients": [
"óleo de coco, derretido + mais para untar",
"farinha de coco",
"farinha de amêndoas",
"cacau em pó cru",
"fermento em pó",
"sal marinho",
"mel ou xarope de coco ou açúcar",
"ovos, batidos",
"extrato de baunilha"
]
},
{
"section": "RECHEIO DE CHOCOLATE",
"ingredients": [
"batata-doce (aproximadamente 0,454 kg cada)",
"óleo de coco, derretido",
"mel ou xarope de coco",
"ovos",
"extrato de baunilha",
"cacau em pó cru",
"farinha de coco",
"fermento em pó",
"sal marinho"
]
},
{
"section": "COBERTURA",
"ingredients": [
"doce de caramelo",
"creme de coco batido"
]
}
],
"instructions": [
"Preaqueça o forno a 175°C. Forre o fundo de uma forma de aro removível com papel manteiga e unte as laterais com óleo de coco.",
"Para a base da torta: Combine a farinha de coco, farinha de amêndoas, cacau em pó, fermento em pó e sal em uma tigela. Em outra tigela, misture o óleo de coco derretido, mel (ou xarope/açúcar), ovos batidos e extrato de baunilha. Adicione os ingredientes secos aos líquidos e misture bem. Pressione a mistura uniformemente na forma preparada, subindo pelas laterais. Asse por 6-8 minutos.",
"Para o recheio de chocolate: Enquanto a base assa, descasque, corte e cozinhe a vapor as batatas-doces. Retire a base do forno e deixe esfriar. Mantenha o forno ligado. Coloque as batatas-doces cozidas no liquidificador ou processador de alimentos. Adicione o óleo de coco derretido, mel (ou xarope), ovos e extrato de baunilha. Bata até ficar homogêneo. Acrescente o cacau em pó, farinha de coco, fermento em pó e sal. Bata até obter um creme liso. Despeje o recheio sobre a base fria e asse por cerca de 25 minutos. Deixe esfriar completamente antes de refrigerar por algumas horas para firmar.",
"Para finalizar: Prepare o doce de caramelo e o creme de coco batido. Espalhe o caramelo sobre a torta resfriada, seguido por uma camada generosa de creme de coco batido. Sirva e aproveite. Guarde as sobras na geladeira."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```