Help? achieving a soft crust like asian bread
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)
2.even if the top part is getting brown color,it was not soft at all.it was stiff. but the side part of the bread crust which has a pale color was soft
i've read some articles that in order to soften the crust,i should lubricate butter on top of freshly baked bread,but it doesnt help much
the other article said to cover the bread with a slightly damp towel.but i think instead of making the crust softer,it makes my bread much denser and heavier
3. this is a little bit out of track,but im really curious about how commercial bakery manage to keep their bread still soft for 1-2 days
mine will get stiff at several hours after baking.any thoughts on that?
im looking forward to your response