1. Put the high-gluten flour, low-gluten flour, instant yeast, fine sugar and salt into a basin and mix well. Beat the eggs into a bowl, then pour in the milk, and mix all the ingredients into a uniform dough by hand.

2. Put the dough on the panel and knead it back and forth until the gluten swells and the dough surface is smooth. Spread the dough out, spread softened butter on it, and continue kneading until the dough is more uniform and smooth.

3. Continue to knead and beat the dough until the swelling stage (take a small piece of dough for inspection. If the surface can be drawn into a translucent film shape, and when the film breaks, the edge of the hole is serrated, this is the expansion stage. This kind of bread does not need to be kneaded until it is full, otherwise the dough will not be solid.

4. Drain the raisins, add them to the dough and knead well. Put the dough back into the pot, cover it with plastic wrap and put it in a warm place for basic fermentation.

5. When the dough swells to about 2.5 times the size, insert a little flour into the dough and take it out. If the dough is still hard and the inserted holes will not rebound, the basic fermentation is over.

6. When the dough swells to twice the size, the fermentation is over, and the surface of the dough is brushed with egg liquid.

7. Put the bread on the baking tray, put it in the lower layer of the oven preheated to 180 degrees, and bake for 20 minutes.