01. Start by combining 420 grams of all-purpose flour with 1 teaspoon of salt in a large bowl. Cut in 150 grams of shortening and 50 grams of butter until the mixture becomes crumbly. In a separate bowl, whisk one egg with 65 ml of water and 1 teaspoon of apple cider vinegar. Gradually blend this liquid into the flour mixture to form a dough. Wrap it and chill in the fridge for 30 minutes. Preheat your HYSapientia Air Fryer Oven to 180°C .

02. Baking the Pastry Base： After the dough has been chilled, roll it out on a floured surface until it's the right size to fit your pie dish. Gently place the dough into the dish, ensuring it conforms to the bottom and sides. Use a fork to prick small holes across the bottom and sides of the pastry to prevent it from puffing up during baking. Next, lay a piece of baking paper over the pastry and pour in baking beads or dry beans to keep the pastry in place. Place the pie dish into your HYSapientia Air Fryer Oven preheated to 180°C and pre-bake for 12-15 minutes. After this initial baking, remove the baking beads and paper, and return the pastry to the oven to bake for an additional 5-6 minutes to ensure a crispier base. This will help achieve the perfect texture for your cheese flan.

03. Preparing the Base and Filling： After the pastry base has been pre-baked and has had a chance to cool down a bit, brush the bottom with a layer of beaten egg to create a moisture barrier. This will help to keep the base crisp once filled. Put the pastry back into the oven for a few minutes, just long enough for the egg wash to set. While that's happening, prepare the filling by mixing together three beaten eggs with 379 grams of evaporated milk in a bowl. Season with salt, pepper, and a teaspoon of dried parsley if desired. Take the slightly cooled, egg-washed pastry base and sprinkle the bottom evenly with 150-200 grams of grated Cheddar cheese, then pour the egg and milk mixture over the cheese.

04. Completing the Bake： Place the filled pastry into the HYSapientia Air Fryer Oven, set to 160°C, for up to 30 minutes. Keep a close eye on it during the baking process. The flan is done when it has a golden-brown top and the filling is set, which may happen before the full 30 minutes depending on your oven. It's important to check the flan regularly to avoid overbaking. Once finished, remove from the oven and allow it to cool slightly before serving. This careful attention during the final baking stage ensures your cheese flan will come out perfectly cooked with a deliciously crisp pastry base and a firm, cheesy filling.