Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/dessert/烤蛋挞/烤蛋挞.md

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+# How to Make Baked Egg Tarts
+
+![Baked Egg Tarts](./烤蛋挞.png)
+
+Baked egg tarts are a simple and easy-to-make dessert. The semi-finished product can be stored in the freezer for a long time and taken out whenever needed. The preparation time is approximately 1 hour.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
+
+- Tart shells: Any brand is fine
+- Eggs
+- Milk
+- Heavy cream
+- White sugar
+- Oven: Any size is fine
+- Digital kitchen scale
+- Mixer: Includes but is not limited to chopsticks, whisks, and other tools
+- Sieve: Mesh size approximately 1 mm
+
+## Ingredients Calculation
+
+Per batch:
+
+This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
+
+- Tart shells: Any brand is fine. One full pack contains approximately 30 pieces.
+- Eggs: 8 large eggs (regular eggs are fine)
+- Milk: 200 ml (regular packaged milk is fine)
+- Heavy cream: 450 ml (available at bakeries or supermarkets)
+- White sugar: 80 g (regular sugar is fine; fine granulated sugar is preferred for easier melting)
+
+## Instructions
+
+- Place a bowl on the digital kitchen scale and weigh out 450 g of heavy cream (assume the density of heavy cream is 1 for this calculation).
+- Add 80 g of white sugar (medium sweetness; adjust according to personal preference, recommended range 60–100 g).
+- Add 200 g of milk (assume the density of milk is 1 for this calculation).
+- Separate 8 egg yolks and add them to the mixture (egg whites can be saved for other uses).
+- Whisk all ingredients evenly until the white sugar is completely dissolved.
+- Strain the mixture through a sieve to remove egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream.
+- Preheat the oven to 220°C (approximately 10 minutes). Remember to take out the baking tray.
+- Place the tart shells evenly on the baking tray with a 0.5 cm gap between each.
+- Pour the strained mixture into the tart shells. Leave about 0.5 cm of space below the rim; do not overfill.
+- At this stage, the semi-finished egg tarts are ready. They can be placed directly into the freezer for quick-freezing and stored for over 12 hours.
+- Bake the semi-finished egg tarts in the oven at 200°C for 25 minutes.
+- Once baked, they are ready to eat.
+
+## Additional Notes
+
+Please exercise caution with the high temperature of the oven during operation to prevent burns.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.