bread crust

Hello there guys

i've been practicing my baking skill these past months and now i'm stucked in this situation where i want to create a super soft crust (almost no crust) bread like asian bread style.

currently i have two main problems

1.my bread always end up with a pale crust.i used beaten egg (whole) and evaporated milk as a glaze and i have tried to increase the amount of sugar to 15 % of the flour but it still wont do.
if i put my tray on the upper deck, my bread crust will get brown but only the top part of the bread (the side part is still pale)