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Cure the eggs by surrounding them in salt for 2 days. (1 day if you want it less salty) You can do this in the eggshells themselves by washing the shell, placing some salt in the shell, then the yolk, then topping it off with more salt.
Once cured, wash the yolks gently and bake at 200F//90C for 1 hour.
For the filling, I preferred a mix of all three, but if you use only raw bacon, just try to use the leanest bacon possible to avoid too much grease inside the mooncake. (The raw x boiled bacon was the only combo that didn't really mold together nicely)
For the crust, combine all the ingredients and then add additional pastry flour until the dough doesn't stick when pushed. You CAN use AP flour for this, but make sure that you do very little kneading and try to use as little flour as possible.
Form each ball with one egg yolk, 50g filling, and 50g crust
Roll out the crust between two sheets of parchment paper, because it is sticky when thin.
Surround the ball of filling completely before pressing in the mold
Freeze for about 30-45 minutes before baking at 350F//175C for 20 minutes