First, whisk eggs, whites, and canola oil in a large bowl for 5 minutes until ivory. Add the soft cream cheese at room temperature and whip it again to blend well. (It doesn't matter if you put it together.)

After whipping, add a bag of mix and mix well. Make a topping cream to put inside.

Place sugar powder and yolk in room temperature cream cheese, mix well, and prepare in kkakji vinyl.

Place 70% of the dough in a muffin cup, deep into the middle pod, squeeze the topping cream. Bake in a preheated oven at 180 degrees for 20 to 25 minutes.

Let it cool on a cooling net.

All you have to do is melt the enclosed coated chocolate in hot water and sprinkle it on top.