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/魔芋蛋糕/魔芋蛋糕.md

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+# How to Make Konjac Cake
+
+Konjac cake is a low-calorie dessert. The cake itself is gluten-free and uses zero-calorie sweeteners instead of white sugar, making it ideal for those on a fat-loss diet. Including baking time, it generally takes about **0.5 hours** to complete.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+### Tools
+
+* Oven
+* Electric hand mixer
+* Metal cake pan (any shape)
+* Baking paper
+* Spatula (for folding and smoothing the batter)
+* Heat-resistant gloves
+* [Optional] Egg separator
+
+### Ingredients
+
+* Eggs
+* Erythritol
+* Cocoa powder
+* Konjac flour
+* Cream of tartar
+
+## Measurements
+
+Per serving (9.25 × 5 × 1 inches):
+
+* 3 eggs
+* 50g Erythritol
+* 10g Cocoa powder
+* 10g Konjac flour
+* 1g Cream of tartar
+
+## Instructions
+
+### Preheat the Oven
+
+* Start preheating the oven to 350 ℉ (150 ℃) before preparing the batter to save time.
+
+### Initial Separation Steps
+
+* Take fresh eggs out of the refrigerator.
+* Prepare two clean, dry containers to hold the egg whites and yolks separately.
+* The container for egg whites can have slight moisture but **must be completely free of oil**; the container for egg yolks must not have any water droplets.
+* Crack the eggs and separate the whites from the yolks into the two containers using your hands or an egg separator.
+* Ensure the yolks do not break, and **no yolk should mix into the egg whites**, as this will severely hinder whipping. (Small white chalazae strands are fine to enter the whites and do not affect the process.)
+* (Note: If not using a stand mixer, the container holding the egg whites will also be used for whipping. To prevent overflow, ensure the volume does not exceed **1/8** of the container's capacity after adding all the egg whites.)
+
+### Whipping the Egg Whites
+
+* Add 1g of cream of tartar to the egg whites.
+* Whip on high speed until the mixture reaches a *coarse bubbly state*, then add 50g of erythritol.
+* Reduce the mixer to medium-low speed and whip until the egg whites reach a *stiff peak state* (when the mixer head is lifted, short, upright peaks form; when the container is inverted, the whites should stick to the container and not fall out).
+* At this point, the egg whites are whipped to the required consistency.
+  * Keep the mixer head close to the bottom of the container to prevent a situation where the top layer is whipped but the bottom remains liquid.
+
+### Mixing Other Ingredients
+
+* Add the separated egg yolks to the whipped egg whites and mix evenly with an electric mixer at low to medium speed.
+* Add **10g cocoa powder** and **10g konjac flour** to the egg whites. First, fold them in gently with a spatula because using an electric mixer directly may cause the powder to splash.
+* The folding technique is as follows:
+  * Hold the spatula with your right hand and insert it from the center of the mixing bowl to the bottom of the batter.
+  * Scrape towards the 8 o'clock direction until you hit the side of the bowl. Gently lift the batter into the air, then move it back to the center of the bowl to release it.
+  * Hold the mixing bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position. This completes one cycle with a rotation of 60 degrees.
+  * The speed should be approximately 2 strokes per second.
+  * This method is from *Kojima Sensei's Cake Class*. In layman's terms, it is like stir-frying vegetables.
+* After folding, mix evenly with an electric mixer at low speed.
+
+### Baking
+
+* Line the mold with parchment paper, ensuring it fits snugly against the bottom and inner walls.
+* Pour the cake batter into the mold, smooth the top with a spatula, and then tap the mold a few times to remove large air bubbles.
+* Bake for 25 minutes.
+* Once baked, remove the mold using heat-resistant gloves.
+
+### Cooling and Unmolding
+
+* (Optional) Drop the mold from a height to release trapped steam.
+* Invert the mold for 10 minutes to allow the cake to cool.
+  * Unmolding the cake immediately before it has cooled may damage it.
+  * This step may be **hot**, so be sure to wear heat-resistant gloves.
+* Unmold the cake, slice it with a spatula, and serve.
+
+## Additional Information
+
+* This recipe is primarily based on the video [Keto Konjac Chocolate Cake｜生酮蛋糕](https://youtu.be/gzXlOrGI54U).
+* The process for whipping egg whites and other steps is heavily inspired by the [Chiffon Cake](../戚风蛋糕/戚风蛋糕.md) preparation method.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.