烤包子（多味斋）

Core Points - The article vividly describes the process of making and baking traditional stuffed buns in a clay oven, highlighting the sensory experiences involved in the preparation and cooking [1][2][3][4] Group 1: Preparation Process - The dough for the buns is made from flour and salt water, kneaded until it reaches a pliable consistency, and then shaped into round skins [2] - The filling consists of diced lamb mixed with onions and spices, creating a rich and flavorful mixture that enhances the taste of the meat [2] - The buns are formed by placing the filling onto the dough skin and skillfully sealing it, resulting in a plump uncooked bun ready for baking [2] Group 2: Baking Process - The buns are baked in a traditional clay oven, where the heat is intense, and the cooking method involves sticking the uncooked buns to the hot walls of the oven [3] - As the buns bake, they release a complex aroma that combines the scents of baked dough, lamb, and spices, enticing passersby [4] - Once baked, the buns take on a golden-brown color with a shiny surface, indicating they are ready to be served, and the experience of biting into them reveals a burst of flavors and textures [4]