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@medj.dz: Most developers think "the cloud" means clicking a few buttons on a dashboard and praying nothing breaks. It doesn't. Every public bucket, every uninstrumented queue, every AI endpoint without rate limiting is a loaded gun pointed at your bank account. Founders, this is your wake-up call. If your dev team can't explain Dead Letter Queues, signed URLs, and per-user token bucket rate limiting, you're not running a startup, you're running a fundraiser for OpenAI and Amazon. The next leaked passport scan from your storage bucket isn't a bug, it's a GDPR lawsuit. Developers stuck in tutorial hell still think "deploy to Vercel" is system design. Senior engineers know infrastructure is 60% of the job and the difference between a $20 hosting bill and a $40,000 disaster. 📌 Save this post to audit your own cloud setup this weekend. 🤫 Ambitious Developer? Want the exact production-grade infrastructure templates and Terraform configs I use to build enterprise SaaS? DM me the word "VIP" to join the private Telegram channel. 🤝 Startup Founder? Stop overpaying for vulnerable code. DM me the word "SERVICE" for a professional penetration test, code review, or secure custom development. 🔗 Connect & Build Securely: 🌐 My Agency/Portfolio: medjahdi.dev | brandz.tech #techstartup #softwareengineer #cybersecurity #webdevelopment #founder

Mohamed
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Strawberry Cream filled Donuts / Ingredients: For the dough: - 350g all purpose flour (2 cups + 3/4 cup + tablespoon) - 50g granulated sugar (1/4 cup) - 7g instant dry yeast (1 tablespoon) - 1 teaspoon salt - 1 teaspoon vanilla bean paste - 150g whole milk, warmed up (2/3 cup) - 1 large egg - 50g unsalted butter, softened at room temperature (3 tablespoons + 1/2 teaspoon) For the jam: - 400g strawberries, washed and chopped up (2 cups + 1/2 cup) - 100g granulated sugar (1/2 cup) - Juice of one lemon - 1 teaspoon vanilla extract For the whipped cream: - 300g whipping cream (1 cup + 1/4 cup) - 120g granulated sugar (1/2 cup + 2 tablespoons) - 100g strawberry jam (1/3 cup) For the coating: - 100g granulated sugar (1/2 cup) - 15g freeze dried strawberries, blended into a powder (3/4 cup before blending) Extras: - Oil, for frying - The rest of the strawberry jam, for filling Instructions: 1. Prepare the dough. 2. In the bowl of your stand mixer, whisk together the flour, sugar, instant dry yeast and salt. 3. Then add the milk, vanilla and egg. 4. Knead on low speed for 5 minutes until the dough comes together into a ball. 5. Add the softened butter and continue kneading on low speed for an additional 5-8 minutes until the dough becomes smooth and elastic. 6. Once ready, place the dough into a clean, lightly oiled bowl. Cover and let it rise at room temperature for about 2 hours. 7. While the dough is rising, prepare the jam. 8. In a small saucepan, combine the chopped strawberries, sugar, vanilla and lemon juice. 9. Bring the mixture to a simmer over high heat. 10. Once simmering, reduce the heat to medium and cook for 20-25 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick but still juicy. 11. Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender, like I did. 12. Transfer the jam to a jar and let it cool completely in the fridge. 13. Next, prepare the coating. 14. Blend the freeze-dried strawberries into a fine powder. 15. In a small bowl, combine the strawberry powder with the granulated sugar. Set aside. 16. Once the dough has doubled in size, punch it down and transfer it to a lightly floured work surface. 17. Flatten the dough and divide it into 12 equal pieces, each weighing about 55 g. 18. Place each dough ball onto an individual square of parchment paper. 19. Cover and let them rise for an additional 1-2 hours, depending on the temperature of your kitchen. They are ready once they have tripled in size. 20. Once the second proof is done, it’s time to fry the donuts. 21. Fry the donuts in batches in oil heated to 170°C. Fry for about 1-2 minutes per side, or until golden brown. Avoid overcrowding the pot so the temperature stays consistent. 22. As soon as you remove the donuts from the oil, immediately coat them in the strawberry sugar mixture. 23. Once all the donuts are fried, let them cool slightly. 24. While the donuts are cooling, prepare the whipped cream filling. 25. In a large bowl, whip the whipping cream and granulated sugar together until stiff peaks form. 26. Add the strawberry jam and gently fold everything together until combined. 27. Transfer the whipped cream filling into a large piping bag. Transfer the remaining strawberry jam into a separate piping bag as well. 28. Once the donuts have cooled, pipe the whipped cream filling inside each donut, followed by a little extra strawberry jam. 29. Decorate with fresh strawberries, then enjoy! #donuts #baking #recipes #foodies #asmrsounds
Strawberry Cream filled Donuts / Ingredients: For the dough: - 350g all purpose flour (2 cups + 3/4 cup + tablespoon) - 50g granulated sugar (1/4 cup) - 7g instant dry yeast (1 tablespoon) - 1 teaspoon salt - 1 teaspoon vanilla bean paste - 150g whole milk, warmed up (2/3 cup) - 1 large egg - 50g unsalted butter, softened at room temperature (3 tablespoons + 1/2 teaspoon) For the jam: - 400g strawberries, washed and chopped up (2 cups + 1/2 cup) - 100g granulated sugar (1/2 cup) - Juice of one lemon - 1 teaspoon vanilla extract For the whipped cream: - 300g whipping cream (1 cup + 1/4 cup) - 120g granulated sugar (1/2 cup + 2 tablespoons) - 100g strawberry jam (1/3 cup) For the coating: - 100g granulated sugar (1/2 cup) - 15g freeze dried strawberries, blended into a powder (3/4 cup before blending) Extras: - Oil, for frying - The rest of the strawberry jam, for filling Instructions: 1. Prepare the dough. 2. In the bowl of your stand mixer, whisk together the flour, sugar, instant dry yeast and salt. 3. Then add the milk, vanilla and egg. 4. Knead on low speed for 5 minutes until the dough comes together into a ball. 5. Add the softened butter and continue kneading on low speed for an additional 5-8 minutes until the dough becomes smooth and elastic. 6. Once ready, place the dough into a clean, lightly oiled bowl. Cover and let it rise at room temperature for about 2 hours. 7. While the dough is rising, prepare the jam. 8. In a small saucepan, combine the chopped strawberries, sugar, vanilla and lemon juice. 9. Bring the mixture to a simmer over high heat. 10. Once simmering, reduce the heat to medium and cook for 20-25 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick but still juicy. 11. Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender, like I did. 12. Transfer the jam to a jar and let it cool completely in the fridge. 13. Next, prepare the coating. 14. Blend the freeze-dried strawberries into a fine powder. 15. In a small bowl, combine the strawberry powder with the granulated sugar. Set aside. 16. Once the dough has doubled in size, punch it down and transfer it to a lightly floured work surface. 17. Flatten the dough and divide it into 12 equal pieces, each weighing about 55 g. 18. Place each dough ball onto an individual square of parchment paper. 19. Cover and let them rise for an additional 1-2 hours, depending on the temperature of your kitchen. They are ready once they have tripled in size. 20. Once the second proof is done, it’s time to fry the donuts. 21. Fry the donuts in batches in oil heated to 170°C. Fry for about 1-2 minutes per side, or until golden brown. Avoid overcrowding the pot so the temperature stays consistent. 22. As soon as you remove the donuts from the oil, immediately coat them in the strawberry sugar mixture. 23. Once all the donuts are fried, let them cool slightly. 24. While the donuts are cooling, prepare the whipped cream filling. 25. In a large bowl, whip the whipping cream and granulated sugar together until stiff peaks form. 26. Add the strawberry jam and gently fold everything together until combined. 27. Transfer the whipped cream filling into a large piping bag. Transfer the remaining strawberry jam into a separate piping bag as well. 28. Once the donuts have cooled, pipe the whipped cream filling inside each donut, followed by a little extra strawberry jam. 29. Decorate with fresh strawberries, then enjoy! #donuts #baking #recipes #foodies #asmrsounds

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