Put the flour, eggs, sugar and salt, milk, melted butter into the bucket of a bread machine, and finally sprinkle the dry yeast. Press the bread machine's mixing first gear, about 20 minutes. Since there is little flour, while the machine is mixing, use a spoon to ruffle the flour around to help them form a better dough.

Press the fermentation gear for one hour. After an hour, remove the dough, place it on a panel, squeeze to deflate, then wrap it in plastic wrap and let it rise at room temperature for 15 minutes.

After the dough has risen, use a rolling pin to roll it out into an oval shape, the width of the oval should be as long as the length of the toast box. Once rolled out sprinkle with raisins and roll into long strips.

"Put the rolled out strips into the toast box and let them ferment at about 38 degrees with 85% humidity until 8 minutes full, or 9 minutes full if you are making toast with a lid" - this is Junzhi's recipe. Since I can't control the temperature and humidity at home, and there is no heating in the house at the end of October, I created my own way of fermentation, which is to remove the bread bucket, stuff the toast box into the toaster, just the right size, and then cover it with a piece of saran wrap moistened with hot water, and press the fermentation setting for an hour at a time, and after about 2 and a half hours, the dough has fermented to 9 minutes full in the toast box.

Brush the top of the toast with egg wash and place in the oven at 165 degrees for 35 minutes. Remove from the oven and cool on a cooling rack.